One-Pan Pumpkin Pancetta Mac & Cheese

Ingredients

• 8 thin slices pancetta
• 2 tablespoons butter
• 8–12 sage leaves
• 2 garlic cloves, minced
• Salt & pepper
• 225g medium shells
• 2 cups water
• ¾ cup pure pumpkin puree
• ½ cup milk
• ¼ teaspoon smoked paprika
• ¼ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• Pinch freshly grated nutmeg
• ¼ cup cream cheese
• 1 ½ cups grated smoked mozzarella or old white cheddar cheese
• ½ cup grated Parmigiano Reggiano cheese

Directions

1. Add the pancetta to a large saucepan and place over medium-high heat. Cook the pancetta until crispy then remove from the pot and set aside. Add the butter to the pot to melt then toss in the sage leaves. Cook until crisp, about 30 seconds, then remove from the pan and set aside with the pancetta.
2. Stir in the garlic, season with salt and pepper, and cook for 30 seconds. Add in the pasta and stir to coat in the butter. Pour in the water, season with ½ teaspoon of salt and bring to a boil. Cover and cook, stirring frequently, for 6 minutes.
3. Without draining the water, stir in the pumpkin puree, milk, smoked paprika, onion powder, cayenne pepper, and nutmeg. Season with pepper and continue to cook uncovered for 4 to 5 minutes, stirring frequently, until the pasta is al dente. If the sauce boils down too quickly, you can add another splash of water, as needed.
4. Stir through the cream cheese and, once melted, stir in the grated mozzarella or cheddar and Parmigiano Reggiano. Season to taste with more salt and pepper, if needed.
5. Finely chop the pancetta and mix most into the mac and cheese. Serve topped with the remaining pancetta, the crispy sage leaves, and a little extra Parm.