This recipe is a throwback in collaboration with Edible Nutmeg Magazine.

“Try this twist on mac ‘n cheese to delight diners young and old at your holiday table! (featuring Mystic Cheese from Groton, Connecticut)” – Edible Nutmeg

Creamy Pumpkin Pancetta Pasta

ft. Mystic Cheese in collaboration with Edible Nutmeg

SERVINGS: 9 SERVING(S)

• ½ pound pancetta, diced

• 1 pound pasta

• 1 stick salted butter

• ½ cup all-purpose flour

• 1 teaspoon mustard powder

• 1½ cups pureéd pumpkin

• 3 tablespoons chopped chives (plus extra for garnishing)

• ½ cup Mystic Cheese Cachalot (or preferred sharp cheddar), shredded

• ½ cup Mystic Cheese Finback (or preferred Castelmagno or Parmigiano-Reggiano), shredded

• ½ cup Mystic Cheese Cheddar (or preferred mild cheddar), shredded

• 1 teaspoon freshly grated nutmeg

• Salt and pepper

• Extra cheese for crumbling (optional garnish)

1. Cook pasta according to instructions and reserve 2 cups of pasta water. Drain the pasta and set aside. Bring a large skillet to medium-low heat and cook pancetta until crisp, then remove and set aside.

2. Next, melt the butter in the same skillet. Add flour and mustard powder, then whisk. Gradually add the pasta water. Whisk until consistent, then add pumpkin purée and whisk again. Continue to stir for about 6 minutes with heat on to help cook out the floury taste and to thicken. When ready, turn off heat and add the cheeses. Stir until combined. Season to taste with salt, pepper, and nutmeg, then fold in chives.

3. Transfer cooked pasta to a mixing bowl and pour cheese mixture over it. Toss until well mixed. When ready, transfer to a serving dish and garnish with pancetta, chives, and extra cheese.