Ingredients
- 1 pound (450g) pasta, such as macaroni or shells
- Salt, as needed
- 4 tablespoons (55g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (470ml) milk, whole or 2% are best
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon finely grated nutmeg
- 1 cup (227g) pure pumpkin puree
- 2 cups (226g) grated sharp cheddar cheese, 8 ounces
Instructions
- Preheat the oven to 350°F (177°C). Butter a 3-quart casserole dish or spray with nonstick cooking spray.
- 2Bring a large pot of salted water to a boil. Cook pasta as directed on the package. (Usually 7 to 10 minutes). Drain.
- 3Melt the butter in a large, high-sided pan over medium heat. When it begins to bubble, add the flour. Cook, whisking constantly for 2 to 3 minutes until the butter smells fragrant and nutty. The color of the butter-flour mixture will turn light brown.
- 4While whisking, slowly pour in the milk. Continue to cook, whisking constantly until the sauce bubbles and thickens.
- 5Reduce the heat to low, and then season the sauce with a 1/2 teaspoon of salt, pepper, nutmeg, and mustard.
- 6Add the pumpkin puree and three-quarters of the grated cheese. Stir until the cheese has melted and the sauce is smooth. Taste the sauce for seasoning and adjust with more salt or pepper.
- 7Stir the cooked pasta into the sauce until well coated, then spoon into the prepared baking dish and top with remaining cheese.
- 8Bake uncovered until golden brown on top, for about 25 minutes. Let stand 5 minutes before serving.