# Ingredient List:
→ Pasta
01 - 12 oz elbow macaroni or short pasta
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 1/2 cups shredded sharp cheddar cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 cup pumpkin purée (not pumpkin pie filling)
08 - 2 tsp Dijon mustard
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp ground black pepper
11 - 3/4 tsp salt
→ Flavorings
12 - 1 tbsp finely chopped fresh sage (plus extra for garnish)
13 - 1/4 tsp ground nutmeg
→ Topping (optional)
14 - 1/2 cup panko breadcrumbs
15 - 1 tbsp unsalted butter, melted
# Step-by-Step Instructions:
01 - Preheat the oven to 400°F and lightly grease a 2-quart baking dish if using topping.
02 - Boil pasta in salted water until just al dente, then drain and set aside.
03 - Melt 2 tablespoons of butter in a saucepan over medium heat, add flour and whisk for 1-2 minutes until slightly golden.
04 - Gradually whisk in milk, stirring constantly to prevent lumps; simmer 3-4 minutes until gently thickened.
05 - Lower heat and stir in cheddar, Parmesan, pumpkin purée, Dijon mustard, smoked paprika, black pepper, and salt until smooth and cheese is melted.
06 - Mix in chopped fresh sage and ground nutmeg until evenly combined.
07 - Fold cooked pasta into the sauce thoroughly, then transfer to the prepared baking dish.
08 - Optionally mix panko breadcrumbs with melted butter and sprinkle evenly over the pasta.
09 - Bake uncovered for 15-20 minutes until bubbly and golden on top; garnish with additional fresh sage before serving.
