Pumpkin-Pecan Mac and Cheese
Pumpkin-Pecan Mac and Cheese
serves 4
INGREDIENTS
2 c roasted, puréed pumpkin
8 oz uncooked elbow pasta - I used an ancient grain gluten-free version
2 shallots, peeled+thinly sliced
1 c Gruyere, grated
1 c heavy cream
1 c milk
2 tbsp butter
2 tbsp AP flour
2 tbsp olive oil, divided, plus extra for frying sage
1/2 c pecans, toasted+coarsely chopped
1/2 c bread crumbs (I bang on old heels of bread in my mortar+pestle - fab way to use stuff up, makes great breadcrumbs)
2 tbsp Parmesan, grated
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/4 tsp cayenne
1/4 tsp freshly grated nutmeg
1 tsp fresh rosemary, chopped
1 tbsp fresh sage, chopped, plus several whole leaves to garnish
DIRECTIONS
In a cast iron skillet over medium heat drizzle 1 tbsp olive oil and swirl to coat. Sauté shallots until they soften and begin to brown. Remove from heat and set aside.
Butter 2 gratin pans. Preheat oven to 375°. In a small bowl, mix together pecans, parm, breadcrumbs, and remaining olive oil.
In a small frying pan, fry sage leaves in a small glug of olive oil, frying 20 seconds or so a side. Transfer to a paper towel-lined wire rack.
Melt butter in a saucepan over medium heat. When foaming subsides, add flour and whisk to combine. Continuously whisk roux until it turns a deep golden & takes on a nutty aroma, about 3 minutes.
Make the béchamel: add both milk and cream, followed by nutmeg, cayenne, s+p, and whisk to combine. Stir frequently until it bubbles slowly and thickens enough to coat the back of a spoon, about 8 minutes.
Add the pumpkin and whisk to incorporate. Add Gruyère, sage, and rosemary and fold together. Add the macaroni and stir all together, then spoon into the prepared gratin dishes.
Top with the crumb+toasted nut mixture and place onto a rimmed baking sheet. Bake 20-25 minutes or until golden and bubbling. Cool mac+cheese on a wire rack 10 minutes before serving.
Place gratin pans onto plates, top with the fried sage, and eat at once.