It's almost Halloween; time to bust out the slow cookers and cauldrons for the hungry trick or treaters! I like to make the mac and cheese and keep it warm in my slow cooker to be enjoyed throughout the night. The pumpkin adds a little sweetness and goes really well with the nutmeg -- classic fall flavors. In the end it adds a lightness and depthless of flavor -in case too much pumpkin spooks you! Happy Halloween!
3 Tbsp butter
1 yellow onion, diced
1 tsp dried mustard
1 tsp smoked paprika
1/2 tsp freshly grated nutmeg
2 Tbsp AP flour
4 cups whole milk
1, 15 oz can pumpkin puree
1 lb cavatappi
1 lb shredded yellow cheddar
8 oz shredded gruyere
8 oz mozzarella
1 tsp hot sauce, or to taste
toasted pumpkin seeds
Melt butter in a large, heavy-bottomed pot.. Add onion, season with salt, and cook for 5 minutes over medium heat. Add spices and flour, cook for 2 more minutes. Add 1/4 cup of milk and stir until there are no lumps. Continue to add milk slowly until there are no lumps, stirring constantly with wooden spoon. Bring to a simmer, stirring constantly, cook on low heat until the milk thickens and coats back of spoon, 8-10 minutes. Add pumpkin puree and whisk to combine. Remove from heat, add cheeses, whisk to combine and adjust seasoning and add hot sauce to taste.
Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente. Strain and add to cheese sauce. Garnish with toasted pumpkin seeds, enjoy!