Ingredients:

  • 10 oz Elbow Macaroni, Small Shells, or Cavatappi
  • 1 Tbsp Salt for pasta water
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 2 1/2 cups Whole Milk, warmed
  • 1 cup 100% Pumpkin Purée (not pie filling)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Ground Black Pepper
  • Fine Sea Salt, to taste
  • 1/4 tsp Pinch of Cayenne Pepper (Optional)
  • 6 oz Sharp Cheddar Cheese, freshly grated
  • 3 oz Gruyère or Monterey Jack Cheese, freshly grated

Instructions:

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1 minute less than package directions). Drain the pasta immediately, reserving approximately 1/2 cup (120ml) of the starchy pasta water. Set aside.
  2. Prepare the Roux: Melt the butter in a medium saucepan over medium heat until foamy. Whisk in the flour thoroughly to form a smooth paste (the roux). Cook the roux for 1–2 minutes, stirring constantly, to cook out the raw flour taste.
  3. Make the Béchamel: Reduce the heat to medium-low. Gradually pour in the milk, whisking constantly and vigorously to prevent lumps. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens significantly and coats the back of a spoon.
  4. Integrate Pumpkin and Spices: Stir in the pumpkin purée, Dijon mustard, thyme, nutmeg, cayenne (if using), and pepper until fully combined and the sauce is uniform in colour. Simmer gently for 2–3 minutes to heat the pumpkin through.
  5. Incorporate the Cheese: Crucially, remove the saucepan completely from the heat source. Add the grated cheese (Cheddar and Gruyère) in three batches, stirring constantly until each batch is fully melted and incorporated. Taste the sauce and adjust the salt level.
  6. Combine and Finish: Add the drained pasta to the saucepan with the cheese sauce. Stir gently but thoroughly until every bit of pasta is coated. If the sauce seems too thick, stir in 2–4 tablespoons of the reserved pasta water until the desired creamy consistency is achieved. Serve immediately.