Ingredients:

  • 12 oz Dried Elbow Macaroni or Medium Shells
  • Salt, To taste (for boiling water)
  • 4 Tbsp (55 g) Unsalted Butter
  • 1/4 cup (approx. 40 g) Yellow Onion, finely minced
  • 4 Tbsp (30 g) All-Purpose Flour
  • 3 cups (710 ml) Whole Milk (full fat), room temperature
  • 1 cup (240 g) 100% Pure Pumpkin Purée (not pumpkin pie filling)
  • 8 oz (225 g) Sharp Cheddar Cheese, freshly grated
  • 4 oz (115 g) Gruyère or Monterey Jack Cheese, freshly grated
  • 1 tsp English Mustard Powder (or Dijon Paste)
  • 1/4 tsp Nutmeg, freshly grated
  • Pinch Cayenne Pepper (optional)
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Grate Cheese and Measure: Grate all cheese and set aside. Measure all dry ingredients (spices, flour) into small bowls. Cook Pasta: Bring a large pot of salted water to a rolling boil. Cook the macaroni according to package directions, aiming for al dente (slightly undercooked). Drain and Reserve: Drain the pasta immediately, reserving about 1/2 cup (120 ml) of the starchy cooking water before draining.
  2. Sauté Aromatics: In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the minced onion and sauté gently until translucent and soft (about 3–4 minutes).
  3. Create the Roux: Sprinkle the measured flour over the melted butter and sautéed onion. Cook, stirring constantly with a whisk or wooden spoon, for 1–2 minutes. This is the Roux. Cooking it properly removes the raw flour taste.
  4. Prepare the Béchamel: Slowly pour the room-temperature whole milk into the roux, whisking continuously to ensure no lumps form. Bring the sauce to a gentle simmer, stirring frequently. Reduce the heat to low and cook for 5–7 minutes, or until the sauce is thick enough to coat the back of a spoon.
  5. Incorporate Pumpkin and Seasoning: Whisk in the pure pumpkin purée, mustard powder, nutmeg, cayenne, salt, and pepper until completely smooth and vibrant orange. Taste test and adjust seasoning as necessary.
  6. The Cheesy Finish: Crucially, turn off the heat before adding the cheese. Add the grated Cheddar and Gruyère a handful at a time, stirring until each batch is fully melted and smooth. If the sauce is too thick, whisk in a tablespoon of the reserved pasta water until the desired luscious consistency is achieved.
  7. Combine and Serve: Add the cooked macaroni to the cheese sauce. Fold gently until every piece of pasta is thoroughly coated in the glorious pumpkin cheese sauce. Serve immediately, garnished with fresh chives or cracked black pepper.