Ingredients
Scale
- 8 ounces Pasta (elbow macaroni or cavatappi, cooked al dente)
- 1 cup Pumpkin Puree (canned or homemade)
- 2 cups Shredded Sharp Cheddar Cheese
- 2 cups Whole Milk (warmed)
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1 teaspoon Smoked Paprika
- 3 cloves Minced Garlic
- 1 cup Panko Breadcrumbs
- Salt and Pepper (to taste)
- Fresh Chopped Parsley (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside.
- In a large saucepan, melt the butter over medium heat until foamy.
- Whisk in the flour, stirring constantly for about 2 minutes to create a roux.
- Gradually pour in the warmed milk, whisking continuously until thickened and bubbling, about 5-7 minutes.
- Reduce heat to low and stir in the cheddar cheese until fully melted and smooth.
- Add the pumpkin puree and smoked paprika, mixing well.
- Season with salt and pepper to taste.
- Combine the pasta with the cheese sauce and pour into a greased baking dish.
- In a bowl, mix the panko breadcrumbs with minced garlic and a drizzle of olive oil, then spread over the pasta.
- Bake for 25-30 minutes until the top is golden brown and edges are bubbling.
- Let cool for 5 minutes, garnish with parsley, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg