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  • Writer's picture@LaurenPalmeri


2 Tbsp butter

1 clove garlic, peeled and crushed

1 cup pumpkin purée

1/4 tsp freshly grated nutmeg

4 cups milk

1 lb pasta, such as @traderjoes fall zucchette, or elbows or penne

1 cup each gruyere, cheddar and mozzarella

1/2 cup Parmesan

In a large heavy-bottomed cauldron, melt butter and sauté garlic clove over medium heat. Add pumpkin and nutmeg, season with salt and pepper, and sauté for a couple minutes. Slowly add milk, a quarter cup at a time, stirring constantly with a wooden spoon to prevent lumps. Bring to a simmer, then reduce heat to low. Add the pasta and 2 teaspoons salt. Bring to a simmer and cook, stirring frequently, to evenly cook the pasta. Cook the pasta until pretty al dente, it is still very toothy and would need 2-3 more minutes of cooking time. Add the gruyere, cheddar and half the mozzarella. Stir to combine. Sprinkle remaining mozzarella and Parmesan on top. Place under the broiler until golden-brown, about 2-3 minutes. Enjoy!

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