Ingredients:

  • 12 oz Elbow Macaroni (or similar short shape)
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 3 cups Whole Milk (room temperature)
  • 1 cup Canned Pumpkin Purée
  • 1 tsp Salt (plus extra for boiling water)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/8 tsp Ground Nutmeg
  • 1/4 tsp Cayenne Pepper (Optional)
  • 7 oz Sharp Cheddar Cheese (freshly grated)
  • 5 oz Gruyère or Monterey Jack Cheese (freshly grated)

Instructions:

  1. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook 1 minute less than package directions—we want it truly al dente.
  2. Drain and Reserve: Before draining, scoop out about 1 cup (240 ml) of the starchy cooking water and set it aside. Drain the pasta immediately and set aside.
  3. Prepare the Roux: Melt the butter in the heavy-bottomed saucepan over medium heat until foamy. Sprinkle in the flour, whisking continuously for 1 to 2 minutes until the roux takes on a pale blonde colour and smells slightly nutty.
  4. Introduce the Milk (The Béchamel): Slowly stream in the room-temperature whole milk, whisking constantly to prevent lumps from forming.
  5. Thicken: Increase the heat to medium-high and bring the mixture to a gentle simmer, whisking occasionally. Once the sauce coats the back of a spoon thickly (about 5-7 minutes), reduce the heat to low.
  6. Add Pumpkin and Seasoning: Whisk in the canned pumpkin purée until fully incorporated. Stir in the salt, pepper, nutmeg, and cayenne. Let simmer gently for 1 minute to heat through.
  7. Temper the Cheese: Crucially, remove the saucepan completely from the heat. Add the grated cheese in three batches, stirring thoroughly after each addition until the cheese is melted and the sauce is smooth.
  8. Adjust Consistency: Taste the sauce and adjust salt/spice levels. If the sauce is too thick, whisk in a tablespoon of the reserved pasta water at a time until you achieve a luxurious flow.
  9. Combine and Serve: Add the cooked macaroni to the sauce. Stir gently until every piece of pasta is coated in the golden sauce. Serve immediately while hot.