Ingredients:

  • 1 tablespoon Kosher Salt (for pasta water)
  • 12 oz (340 g) Dry Elbow Macaroni
  • 4 tablespoons (56 g) Unsalted Butter
  • 1/4 cup (30 g) All-Purpose Flour
  • 3 cups (720 ml) Whole Milk, warmed
  • 1 cup (240 g) Pumpkin Puree (100% pure pumpkin)
  • 8 oz (225 g) Mature Cheddar Cheese, freshly grated, room temperature
  • 2 oz (56 g) Cream Cheese, full-fat, softened and cut into chunks
  • 1 teaspoon Dried Mustard Powder
  • 1 teaspoon Kosher Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Ground Nutmeg
  • Pinch of Cayenne Pepper (optional)
  • 2 tablespoons (28 g) Unsalted Butter (for garnish)
  • 6-8 Fresh Sage Leaves (whole, for garnish)

Instructions:

  1. Prep Ingredients: Grate all the cheese first and set aside at room temperature. Measure out all dry and liquid ingredients.
  2. Cook Pasta: Bring a large stockpot of salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente (a minute or two less than recommended).
  3. Reserve Water: Before draining, carefully scoop out and reserve at least 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta immediately and set it aside.
  4. Start the Roux: Melt 4 tablespoons of butter in a heavy-bottomed saucepan over medium heat. Once foaming, whisk in the flour continuously for 1–2 minutes until a smooth, nutty-smelling paste forms (the roux).
  5. Add Milk (Béchamel): Slowly pour the warm milk into the roux, whisking constantly and aggressively to prevent lumps.
  6. Simmer and Thicken: Bring the mixture up to a simmer over medium heat, stirring frequently. Once it begins to bubble gently and coats the back of a spoon (about 5-7 minutes), remove it from the heat.
  7. Incorporate Pumpkin and Spices: Whisk the pumpkin puree, mustard powder, nutmeg, salt, pepper, and cayenne (if using) into the hot Béchamel until completely smooth and evenly coloured.
  8. Add Cream Cheese: Stir in the softened cream cheese chunks until they are fully melted and incorporated. This stabilizes the sauce.
  9. Add Cheddar: Gradually add the grated cheddar, a handful at a time, stirring well after each addition until melted and creamy. Ensure the sauce remains off the heat while adding cheese to prevent splitting.
  10. Check Consistency: If the sauce is too thick, whisk in a tablespoon of the reserved pasta water at a time until the desired, velvety consistency is achieved. Taste and adjust seasoning.
  11. Combine: Pour the finished cheese sauce over the drained pasta. Gently toss until every piece of pasta is thoroughly coated.
  12. Make Garnish (Optional): Melt 2 tablespoons of butter in a small frying pan over medium heat. Add the whole sage leaves and fry for 30–60 seconds until crisp. Remove and drain on paper towels.
  13. Serve: Ladle the mac and cheese immediately into bowls. Crumble the crispy sage leaves over the top before serving.