Author Notes
A spicy and savory twist on a classic dish - with a little fall inspiration. —Kimber Brown
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Ingredients
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4 tablespoons
Unsalted Butter
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1/4 cup
Unbleached White All-Purpose Flour
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2 cups
Organic Whole Milk
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1/4 teaspoon
Cayenne Powder
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1 teaspoon
Black Pepper, crushed
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1 teaspoon
Sea Salt
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1 tablespoon
Dijon Mustard
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1 1/2 cups
Fresh Pumpkin Puree
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2 cups
Chipotle Cheddar Cheese, grated
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1/2 cup
Irish Cheddar Cheese, grated
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16 ounces
Whole Wheat Elbow Pasta
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Whole Wheat Panko Crumbs
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Fresh Sage or Basil
Directions
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In a large stockpot over a medium flame, melt the butter. Whisk in the flour and continue to cook until a nice tan roux has formed. Try not to let the roux burn.
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Remove the stockpot from the heat and add in the milk. Place the stockpot back over the flame and allow it to simmer until thickened – about one minute.
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Add the pumpkin puree and shredded cheeses while stirring constantly to evenly mix and melt. Mix in the spices: cayenne, pepper and salt along with the Dijon mustard. Continue to simmer and stir until desired thickness.
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While the sauce is simmering, bring a large pot of salted water to a boil. Once boiling, cook the pasta as directed – approximately 10 minutes. Drain the pasta and place in a large mixing bowl. Gently fold the sauce into the pasta to evenly coat. Serve warm.
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Note I have to say this was yummier the next day, I threw the leftovers in a baking dish and sprinkled the top with whole wheat Panko bread crumbs and baked it for about 15 minutes at 350°F – it was delicious!
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