Pasta baked in creamy three-cheese pumpkin sauce with bites of turkey and a buttery sage breadcrumb topping. This recipe is excellent for repurposing holiday leftovers, but leave out the turkey and it becomes a perfect vegetarian main dish option.
Makes one 3-quart casserole dish, 8-10 servings
Ingredients
Sage Breadcrumbs:
4 plain dinner rolls*
2 Tbs. finely minced fresh sage leaves
1/4 cup grated Parmesan cheese
2 Tbs. butter, melted
Pasta:
1 lb. short-cut pasta
6 Tbs. (84g) butter
1/2 cup (60g) all-purpose flour
3 1/2 cups whole milk
1/2 cup evaporated milk (or half & half)
3/4 cup pumpkin puree
1/8 tsp. nutmeg
Dash of cayenne
3/4 tsp. salt
1/4 tsp. black pepper
2oz. cream cheese
3 cups (12oz.) grated sharp cheddar cheese
2 cups (8oz.) grated Gouda cheese (not smoked)
1-2 cups cooked turkey, roughly chopped (optional)
Instructions
- Preheat the oven to 375° F. Spray a 3-quart or 9×13-inch baking dish with nonstick cooking spray.
- Place the rolls in the bowl of a food processor and pulse into coarse crumbs. Spread the crumbs in an even layer on a baking sheet and transfer to the oven for 4-6 minutes, until they are very lightly toasted.
- Remove the breadcrumbs from the oven and transfer them to a large mixing bowl. Add the sage and Parmesan cheese. Drizzle the melted butter into the bowl, and mix with a fork until the crumbs are evenly moistened. Set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook to al dente, roughly 1-2 minutes less than the indicated cooking time. Drain the pasta in a large colander and set aside. While the pasta boils, make the sauce.
- Set a large pot over medium-high heat and add the butter. Once the butter is melted, sprinkle in the flour and whisk to form a smooth paste. Continue whisking for about a minute, until the roux turns golden. Slowly stream the milk and evaporated milk into the pot, whisking to dissolve the roux. Once dissolved, whisk in the pumpkin puree.
- Cook the sauce, whisking regularly, until it begins to bubble and thicken. Once thickened, turn off the heat. Add the nutmeg, cayenne, salt, and pepper. Stir in the cream cheese and shredded cheeses, one handful at a time, until they are fully melted and the sauce is completely smooth. Adjust salt and pepper to taste.
- Add the drained noodles to the sauce and stir until thoroughly coated. Fold in the cooked turkey, if using. Pour the pasta into the prepared baking dish.
- Sprinkle the breadcrumbs evenly over the pasta. Transfer the dish to the middle rack of the preheated oven.
- Bake the macaroni and cheese for 23-28 minutes, until the edges are bubbling and the breadcrumbs are golden brown.
- Remove the dish from the oven. Allow it to rest for 10-15 minutes before serving.
*Bread that is 1-2 days old is best, and standard bread works instead of rolls. You need roughly 1.5 cups of fresh crumbs.
