If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: if Linus packed a midnight snack to take to the pumpkin patch. —Katherine Hysmith
Serves serves 6 to 8
- 1 pound macaroni, cooked al dente
- 4 tablespoons butter
- 2 cups pumpkin puree
- 2 tablespoons flour
- 1 1/2 to 2 cups cream or half and half
- 2 cups sharp cheddar, shredded
- salt and pepper to taste
- 1/2 cup bread crumbs
- 1/4 cup pepitas, roughly chopped
- 1 tablespoon black sesame seeds
- In a heavy bottomed dutch oven (big enough to hold all the pasta) set over medium high heat, add the pumpkin and cook – continuously stirring – until some of the moisture has evaporated. Add the butter and stir until melted and completely combined with the pumpkin.
- Sprinkle the flour over the mixture and whisk to combine, cooking for about one minute. While continuing to whisk, add the cream, creating a smooth sauce. Add the cheese in small handfuls, stirring until melted. Add the pasta and gently toss to coat in the cheese and pumpkin sauce. Turn off the heat. Add more cream or half and half if the pasta soaks up too much of the sauce and seems too dry.
- Evenly sprinkle the bread crumbs, pepitas, and sesame seeds over the top of the pasta. Place under a high broiler until the bread crumbs just begin to brown – moving the dutch oven around as necessary. Serve hot.