Ingredients:

  • 225 g (8 oz) Dried Short Pasta (e.g., elbow macaroni, cavatappi)
  • 1 tsp (5 g) Sea Salt (for boiling water)
  • 4 Tbsp (56 g) Unsalted Butter
  • 4 Tbsp (40 g) All-Purpose Flour
  • 700 ml (3 cups) Whole Milk, warmed slightly
  • 125 g (½ cup) Pure Canned Pumpkin Purée (not pie filling)
  • ½ tsp (2.5 g) Fine Sea Salt (plus more to taste)
  • ¼ tsp (1.25 g) Freshly Ground Black Pepper
  • Pinch Freshly Grated Nutmeg
  • ¼ tsp Smoked Paprika (optional)
  • 180 g (6 oz) Sharp Mature Cheddar, grated
  • 60 g (2 oz) Gruyère or Monterey Jack cheese, grated
  • 2 Tbsp Chopped Fresh Sage (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente—about 1 minute less than the package directions. Crucially: before draining, reserve about 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta and set aside.
  2. Melt the butter in a large heavy-bottomed saucepan over medium heat until foamy. Whisk in the flour to form a smooth paste (the Roux). Cook the Roux, stirring constantly, for 1–2 minutes until it smells slightly nutty and loses the raw flour smell (do not let it brown). Gradually whisk in the warmed milk, adding a splash at a time, until all the milk is incorporated and the sauce begins to thicken and smooth out (the Béchamel).
  3. Reduce the heat to low. Stir the pure pumpkin purée into the Béchamel until completely smooth and evenly coloured. Stir in the salt, pepper, nutmeg, and smoked paprika. Taste and adjust seasoning as necessary.
  4. Remove the saucepan from the heat entirely. Gradually add the grated Cheddar and Gruyère, whisking gently until the cheese is completely melted and the sauce is smooth and glossy. If the sauce seems too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired silky consistency is achieved.
  5. Add the cooked pasta to the pumpkin cheese sauce. Stir gently to ensure every piece is thoroughly coated. Return the pan to the lowest heat setting for 1 minute to ensure everything is piping hot (do not boil, or the sauce may split). Serve immediately, garnished with fresh sage, if desired.