pumpkin mac and cheese

Ingredients

1 lb pasta
4 tbsp butter
2 shallots
3 garlic cloves
1/4 cup flour
2 cups whole milk
1 15 oz can pumpkin puree
1 tbsp brown sugar
1 tbsp dijon mustard
1 tsp salt
1/2 tsp paprika
black pepper
3 cups shredded cheese i use sharp cheddar + monterey jack
about 2 cups pasta water

brown butter breadcrumbs

2 tbsp butter
1/2 cup panko breadcrumbs
1/2 cup crushed ritz crackers

Instructions

Preheat the oven to 350. Bring a large pot of water to a boil. Add pasta and cook according to packages instructions. Reserve at least 2 cups of pasta water.
While the pasta cooks, begin to make the sauce. Dice the shallot and garlic into small pieces. Add the butter to a large pot over medium heat. Add the shallot and cook down for 3-4 minutes, until translucent. Add the garlic and cook another 1-2 minutes.
Turn the heat to low and slowly add the flour and whisk to combine. Let the flour cook for 1-2 minutes. Slowly add the milk and whisk to combine. Add the entire can of pumpkin puree, brown sugar, dijon mustard, salt, paprika, and black pepper, then whisk until combined. The mixture will be very think.
Add 1 cup of reserved pasta water and the shredded cheese. Stir while the cheese melts. If the sauce is still really thick, add more pasta water until the sauce is creamy and smooth.
Add the cooked pasta and stir until everything is well coated. Transfer the pasta to a 9x13 baking dish. Top with extra cheese (optional).
To make the breadcrumbs, add 2 tbsp of butter to a pan over medium heat. Stir while the butter melts, then continue to stir while the butter begins to bubble, then foams up. When the foam starts to subside, the butter will start to turn brown. At this point, add the panko breadcrumbs and crushed ritz crackers. Turn the heat to low and let the breadcrumbs cook until golden brown (2-3 minutes).
Carefully transfer the toasted breadcrumbs to the top of the pasta in the 9x13 pan. Transfer the pan to the oven and let it cook for 10 minutes. Enjoy!