Sheet-Pan Mac & Cheese With Pumpkin & Brown Butter Recipe

Name: Sheet-Pan Mac & Cheese With Pumpkin & Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons salt, plus more for pasta water; 1 pound cavatappi (or other twisty pasta shape with lots of nooks for cheese to nestle into); 6 tablespoons butter, plus more to grease the pan; 1/2 teaspoon white pepper (you can substitute black or rainbow if you prefer); 1 pound sharp cheddar, grated, roughly divided into about three-quarters (12 ounces) and one-quarter (four ounces); 4 ounces Pecorino Romano, grated; 1 cup whole milk; 1 1/4 cups pumpkin puree; 1 1/4 cups plain panko; 1/2 cup shelled pumpkin seeds (pepitas), raw

Servings: persons

2 teaspoons salt, plus more for pasta water
1 pound cavatappi (or other twisty pasta shape with lots of nooks for cheese to nestle into)
6 tablespoons butter, plus more to grease the pan
1/2 teaspoon white pepper (you can substitute black or rainbow if you prefer)
1 pound sharp cheddar, grated, roughly divided into about three-quarters (12 ounces) and one-quarter (four ounces)
4 ounces Pecorino Romano, grated
1 cup whole milk
1 1/4 cups pumpkin puree
1 1/4 cups plain panko
1/2 cup shelled pumpkin seeds (pepitas), raw

1
Heat oven to 475u00b0F. Grease a 11x17-inch sheet pan with rimmed edges.
2
Bring a large pot of salted water to a boil. Add the noodles and cook for only 4 to 5 minutes, so they're quite al dente-just soft enough that if you taste one, there's no audible crunch. Reserve 1/2 cup of cooking water and drain the pot of pasta.
3
In the same pot you used for the noodles, brown 6 tablespoons of butter: Cook over medium heat, stirring continuously, until it foams. The foam will recede, and the butter will be golden-tan. (If your pot is dark, you'll know it's ready when it starts to give off a deeply appealing rich, nutty scent.) Turn the heat down to low, add back the noodles, and immediately toss so your butter doesn't stay on the bottom and burn. Drizzle in a few tablespoons of the hot reserved cooking water. Add the salt, pepper, three-quarters of the cheddar (about 12 ounces), Pecorino, and milk, and stir until you have a homogenous, creamy sauce. Mix in the pumpkin puree, adding a little more reserved water if needed to thin slightly. Turn off the heat.
4
Transfer to the sheet pan, and sprinkle the remaining 4 ounces of cheddar, the panko, and the pumpkin seeds over the top. Bake for 15 to 20 minutes, until the panko is nice and toasted, and some of the cheesy noodles sticking out around the edges are tinged with amber spots.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons salt, plus more for pasta water, 1 pound cavatappi (or other twisty pasta shape with lots of nooks for cheese to nestle into), 6 tablespoons butter, plus more to grease the pan, 1/2 teaspoon white pepper (you can substitute black or rainbow if you prefer), and more.

Yes, Sheet-Pan Mac & Cheese With Pumpkin & Brown Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sheet-Pan Mac & Cheese With Pumpkin & Brown Butter

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