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Browned Butter Pumpkin Mac & Cheese

Cheesy and creamy browned butter pumpkin sauce tossed into macaroni, that is seasoned with a little mustard and parmesan. A simple vegetarian dish that is easy and delicious.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Brunch, Dinner, Lunch, Main Course, Pasta, Week night meals
Cuisine American, Italian
Servings 4 People

Equipment

  • Stock pot
  • Large skillet
  • Rubber spatula

Ingredients
  

  • 500 gm Macaroni pasta
  • 1 cup Pasta liquid water from boiling the pasta
  • 4 tbsp Butter
  • 2 tbsp Flour
  • 3 Garlic cloves minced
  • 1 large Onion finely diced
  • 1 tsp dried Sage
  • 1 tsp dried Thyme
  • 1 cup Milk
  • 1 cup Pumpkin puree
  • 1 tbsp Mustard
  • 1/2 tsp Paprika powder
  • 1/4 tsp Nutmeg grated
  • 1/2 cup Cheese parmesan cheese and mild cheddar cheese - grated
  • Salt & Pepper

To serve -

  • More cheese
  • Freshly ground black pepper

Instructions
 

  • We start by boiling the pasta as per the package instructions. Do not over cook the pasta as it will be tossed in the sauce over the heat later. So if the package says to cook it for 7 mins, cook it for 5 mins, save a cup of the cooking liquid and drain the rest out.
  • To make the sauce we start by browning the butter in a large skillet on medium heat. Once it has a nutty smell, looks brown and has foamed up, add the flour and stir together (essentially we are creating a roux of butter and flour to make the sauce). Let this cook for a min or two.
  • Add the minced herbs, garlic and onions. Stir and cook for 3 mins or so until softened. I like to add a little salt to break down the onions at this stage. Add the pasta water, milk and stir over low heat. This will start to thicken so keep the heat low. Stir it well as this is the time the sauce comes together and we don’t want any lumps.
  • Add the pumpkin puree and stir. Toss in the boiled pasta, mustard, paprika, nutmeg, salt, pepper, cheese and stir well. Cook for a min or two. Taste and season as per your liking.
  • It is best served hot with more cheese and pepper on top.

Notes

  • Make sure to brown the butter before making the roux, this adds that nutty flavor.
  • Under cook the pasta as you will toss it in the sauce over the heat again.
  • If you want the pasta more saucy add more water and take it off the heat in a minute after adding the pasta and all the other ingredients. If you want it thicker, cook the sauce longer before adding the pasta and all the other ingredients.