- 1 pound pasta of choice (I used these twists)
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 2 1/2 + 1/2 cup whole milk, divided
- 1 cup pumpkin puree
- 4 ounces finely grated Parmesan-Reggiano, plus more as garnish
- 4 ounces shredded cheddar
- Salt to taste
- Freshly ground black pepper
Ingredients
Pumpkin Toss Mac Os Catalina
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Pumpkin Toss Mac Os Catalina
- Bring a pot of salter water to a boil. Pour the pasta and cook until al dente, about 5 to 6 minutes, or as directed per the instructions on the package of pasta.
- To a medium saucepan set over medium-low heat, add the butter and flour. Cook the roux, until the butter melts and a paste forms. Whisk in the 2 1/2 cups of milk and bring the sauce to a very slight boil, whisking the entire time, and cook for 5 to 6 minutes. Turn the heat off and allow the milk mixture to cool for about 3 minutes. Stir in the pumpkin and cheeses. If it's a bit too thick, you can add a 1/4 to 1/2 cup milk or even a splash of pasta water to help. Add salt to taste; I added about 2 teaspoons of salt. Then add about 10 rounds of freshly cracked pepper. Give it a taste again and adjust any seasoning that you like.
- To the pot, add the macaroni and toss with the cheesy sauce. Give it another taste and adjust the salt to taste (I added a bit more). Garnish with a bit more grated Parmesan and black pepper.