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Mary Berg's Pumpkin Mac & Cheese

Pumpkin Mac & Cheese
The Good Stuff

Difficulty

Novice

Portions

4

Preparation Time

10 minutes

Cooking Time

30 minutes

Ingredients

  • 350g fusilli or medium shell pasta
  • 3 tablespoons butter
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped sage
  • Salt & pepper
  • 3 tablespoons flour
  • 1 ½ cups milk
  • 1 cup pumpkin puree
  • 1 cup grated old cheddar
  • ½ cup grated smoked gouda
  • Freshly grated nutmeg
  • ----For the topping----
  • 6 thin slices pancetta
  • 2 teaspoons thinly sliced sage
  • 1–2 tablespoons butter, optional
  • ½ cup panko
  • Crushed red pepper flakes

Directions

    1. Bring a large pot of water a boil over high heat. Season well with salt and cook the pasta according to the package directions.
    2. Meanwhile, place a large pot or high sided sauté pan over medium heat. Add in the butter to melt then add in the garlic and sage. Season with salt and pepper and cook for 30 seconds. Scatter over the flour and whisk to combine. Toast for 30 seconds to 1 minute to cook off the raw flour flavour then slowly begin whisking in the milk. Bring the mixture to a simmer and cook for 2 to 3 minutes or until thickened.
    3. Whisk in the pumpkin puree followed by the cheddar and gouda cheese and season with salt, pepper, and nutmeg.
    4. Add the cooked pasta to the cheese sauce and keep warm over low heat.
    5. For the topping, add the pancetta to a cold skillet. Place the skillet over medium heat and cook until crisp. Add in the sage and butter, if desired, and allow the butter to melt. Add in the panko, season with salt, pepper, and crushed red pepper flakes and cook for 1 to 2 minutes or until toasted and golden brown.
    6. Serve the pumpkin mac & cheese topped with a scattering of the pancetta breadcrumbs.

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