Directions 8 steps | 40 Minutes
Preheat the oven to 325°F. Lightly butter a gratin or baking dish. In a saucepan on medium-low heat, sauté the shallots until they start to turn light brown.
Add the butter and flour and cook for about 1 minute. Do not let it brown. Slowly whisk in the milk, cream and evaporated milk. Cook the mixture, stirring constantly until it comes to a simmer and thickens. Do not let it come to a boil.
Turn the heat to low and whisk in the pumpkin, truffle oil, nutmeg, brown sugar, brandy, truffle salt and all the cheeses.
Continue to stir until the cheeses melt and the sauce is smooth.
Fold in the cooked pasta and pour the mixture into the prepared baking dish.
Make the crumb topping. Moisten the bread crumbs with the truffle oil and add a pinch of truffle salt and cracked pepper.
Sprinkle the crumbs over the pasta.
Bake the pumpkin mac and cheese at 325°F for about 20 minutes or until bubbling. Serve hot. Enjoy!
For an extra brown topping, turn the oven to broil and briefly run the pasta under the broiler, watching it carefully so it doesn't burn.
FOOD FOR THOUGHT?
Leave a review or join the conversation.
18 Jul 2022
Such a yummy twist on mac and cheese (plus an easy way to sneak in some veggies)! I can't wait to make this again in the Fall! I have also made this with butternut squash instead of pumpkin.Reply to this comment