# Components:
→ Pasta
01 - 10 oz elbow macaroni
→ Vegetables & Pumpkin
02 - 1 cup unsweetened pumpkin purée
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy & Cheese
05 - 2 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1 ½ cups shredded sharp cheddar cheese
08 - ½ cup shredded mozzarella cheese
09 - 2 tablespoons cream cheese
→ Seasonings & Curry
10 - 2 tablespoons Japanese curry powder or 1 cube Japanese curry roux, crumbled
11 - 1 tablespoon soy sauce
12 - ½ teaspoon salt
13 - ¼ teaspoon ground black pepper
14 - ½ teaspoon sugar
15 - ¼ teaspoon ground nutmeg (optional)
→ Garnish (optional)
16 - Chopped scallions
17 - Toasted panko breadcrumbs
# Directions:
01 - Cook the elbow macaroni in boiling salted water until al dente according to package instructions. Drain thoroughly and set aside.
02 - In a large saucepan over medium heat, melt the butter. Add chopped onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute more.
03 - Add pumpkin purée to the saucepan and cook, stirring, for 2 minutes until well combined.
04 - Sprinkle in Japanese curry powder or crumbled roux and cook for 1 minute until aromatic.
05 - Pour in the whole milk gradually, stirring constantly to achieve a smooth consistency. Bring mixture to a gentle simmer.
06 - Add cheddar, mozzarella, and cream cheese to the saucepan. Stir until all cheese is fully melted and sauce becomes smooth.
07 - Incorporate soy sauce, salt, black pepper, sugar, and nutmeg (if using). Adjust seasoning as needed.
08 - Fold the drained macaroni into the sauce, mixing until pasta is entirely coated.
09 - If desired, transfer the mixture to a baking dish, sprinkle with toasted panko breadcrumbs, and broil for 2 to 3 minutes until golden.
10 - Top with chopped scallions before serving.
