-
1
Preheat the oven to 375 degrees Fahrenheit. Bring a large pot of salted water with a drizzle of olive oil to a boil. Add your pasta (we went with whole wheat rotini here, but you can use shells, fusili, elbows, or whatever your favorite shape is) and cook until al dente. Drain and set aside.
-
2
Grate your cheddar and Parmesan (or pecorino romano) and crumble your blue cheese so you have those at the ready for your cheese sauce.
-
3
Now make your roux by melting the butter in a pot or saucepan on medium-low heat. When it's melted, add the flour and keep moving the mixture around as it thickens, being careful not to let it burn.
-
4
Add in the milk and continue whisking until the whole thing starts to thicken. Take the pot off the heat and use a wooden or plastic spoon to stir in the cheese, pepper, paprika, nutmeg, and pumpkin pie spice.
-
5
When the cheese and roux-milk mixture is combined so that the cheeses have started to blend and melt together, stir in the pumpkin puree.
-
6
Add in your pasta and mix it so you get the pumpkin cheese sauce in every nook, cranny, and crevice. Pour it into a baking dish (mine is 9? x 13?, but use a bigger one for a shallower bake and a smaller one for a thicker bake) and set aside while you make your breadcrumb topping.
-
7
In a bowl, combine the Panko and remaining blue cheese, pureed pumpkin, and pumpkin pie spice with your fingers until it sticks together like a crumb-y cookie dough. Sprinkle it on top of your mac and cheese.
-
8
Bake for 25 to 30 minutes, until the sauce is bubbly and the crumbs on top start to brown. Plate and enjoy!
