Smoky, Creamy Baked Pumpkin Mac and Cheese with Goat Cheese and Panko
Makes 8-10 servings. Prep 10 min,Cooking 30 min (ish)Baking 30 min
Ingredients
- 1 pound pasta - large macaroni or other tube noodle such as cavatappi, I also like using cavatelli or pipe rigate. Basically you want a fat noodle to hold the sauce
- Salt for pasta water, 1 tablespoon or more for every 4 quarts of water
- 85 g unsalted butter
- 1 ounce fresh sage leaves plus a tablespoon or so butter to fry, divided
- 85 g all purpose flour
- 840 ml whole milk, (3 ½ cups) liquid measure
- ½ Teaspoon freshly grated nutmeg
- 225 g pumpkin puree, canned or homemade, if canned no other spices or sweeteners added (1 cup)
- 226 creamy goat cheese, (8 ounces), plain
- 118 g shredded fontina or gruyere, (4 ounces)
- 118 g shredded smoked gruyere or gouda, (4 ounces)
- 1 Tablespoon butter, melted
- 120 g panko breadcrumbs, (1 cup)
- 60 g freshly shredded parmesan, (⅔ cup)
- ½ Teaspoon each kosher salt and pepper
Instructions
- Set out an 9x9 or 10x 7 baking dish ( I prefer ceramic to metal or glass)
- Preheat oven to 375 Deg F (190 c)
- Cook pasta in salted boiling water according to package directions until just barely al dente, drain and place in a large bowl (once water is boiling about 9 min)1 pound pasta - large macaroni or other tube noodle such as cavatappi, Salt for pasta water
- Add a tablespoon or so of butter in a sauté pan or small cast iron pan over medium heat. Once the butter is foamy add the sage leaves and fry for 30 seconds a side, transfer to a paper towel lined plate to cool. Chop half the leaves into pieces, set aside the whole leaves for garnish.1 ounce fresh sage leaves plus a tablespoon or so butter to fry
- In a medium sauce pan over medium heat, melt the butter. Add the flour and whisk until a thick paste forms then keep cooking while whisking for another 2-3 minutes.85 g unsalted butter, 85 g all purpose flour
- Slowly add the milk a little at a time, whisking constantly keeping the mixture thick. Keep adding the milk a little at a time. and once all the milk is added whisk until it’s the consistency of pudding. About 7 min. Whisk in the grated nutmeg.840 ml whole milk, ½ Teaspoon freshly grated nutmeg
- Add in the pumpkin, goat cheese, fontina, gruyere, salt and pepper and mix well with a spatula. Pour into the bowl with the macaroni and mix until well combined. Add in the chopped sage and mix. Spread the mixture evenly in the baking dish.225 g pumpkin puree, 226 creamy goat cheese, 118 g shredded fontina or gruyere, 118 g shredded smoked gruyere or gouda
- In a small bowl, combine the panko breadcrumbs, melted butter and parmesan and some freshly ground pepper. Stir well. Sprinkle evenly over the top of the baking dish.1 Tablespoon butter, 120 g panko breadcrumbs, 60 g freshly shredded parmesan, ½ Teaspoon each kosher salt and pepper
- Bake for 25-30 min or until the top is golden brown and pasta is bubbly. If the top is browning too quickly, cover the pan with foil, if not golden on top by 30 min has passed, set the oven to broil for one to two minutes. Remove from the oven and garnish with the remaining whole fried sage leaves.
- Let cool for 5 minutes before serving.
Notes
You want a mix of melty cheese with smoky melty cheese. I found 4 ounces of both a melty cheese and a smoky cheese is the perfect ratio.
I love using Fontina and either smoked gruyere or smoked gouda.
You can double this recipe for a crowd, use a 13x9 baking dish.
This pasta reheats well in the oven, keep covered in foil and reheat at 350 Deg f until bubbly and hot, take the foil off for the last minute or two to re-crisp the panko.
The sage is optional but it add a nice herbaceous note and works really well with the pumpkin flavor.