# Components:
→ Pasta
01 - 12 oz elbow macaroni
→ Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 3/4 cup pumpkin purée
06 - 2 cups sharp cheddar cheese, grated
07 - 1/2 cup mozzarella cheese, grated
08 - 1 tsp Dijon mustard
09 - 1/2 tsp smoked paprika
10 - 1/4 tsp ground nutmeg
11 - Salt and black pepper, to taste
→ Topping
12 - 2 to 3 tbsp chili crisp, plus more to serve
13 - 1/4 cup panko breadcrumbs
14 - 1 tbsp unsalted butter, melted
15 - 1 tbsp finely chopped fresh parsley (optional)
# Method:
01 - Preheat oven to 400°F. Grease a medium baking dish thoroughly.
02 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente. Drain and set aside.
03 - Melt 2 tablespoons unsalted butter in a saucepan over medium heat. Whisk in flour constantly for 1 to 2 minutes until combined.
04 - Gradually pour in whole milk while whisking continuously until smooth and thickened, about 3 to 4 minutes.
05 - Stir in pumpkin purée, sharp cheddar, mozzarella, Dijon mustard, smoked paprika, nutmeg, salt, and black pepper. Continue stirring until cheese fully melts and the sauce is smooth.
06 - Fold cooked macaroni into the cheese sauce, mixing until all pasta is evenly coated.
07 - Transfer the mac and cheese mixture to the prepared baking dish. Swirl or dollop chili crisp evenly over the surface.
08 - Mix panko breadcrumbs with melted butter, then sprinkle this mixture evenly on top of the mac and cheese.
09 - Place in the oven and bake for 15 to 18 minutes until the topping is golden and the contents are bubbly.
10 - Optionally garnish with chopped parsley and serve hot with additional chili crisp as desired.
