Preparation Steps

• Assemble all the tools and ingredients.
• Preheat the oven to 375°F (190°C).
• Cook pasta to al dente in a large pot of water, according to package directions.
• Shred the mozzarella, cheddar, and gruyère.
• Grate the parmesan.
• Finely chop the rosemary.
• Warm the milk slightly.

Cooking Steps

For the pumpkin creamy cheese sauce

• Add the butter, flour, garlic powder, and rosemary to a small pan set over medium-low heat.
• Melt the butter, whisking occasionally, and cook until the flour is toasty smelling and slightly browned in places.
• Meanwhile, mix the pumpkin purée, warm milk, crème fraîche, and mustard together.
• Add the pumpkin-milk mixture to the toasty butter-flour mixture. Turn up to medium heat and cook whisking constantly, letting the milk mixture boil gently until the mixture thickens.
• Whisk the cheddar, mozzarella, and gruyère cheese into pumpkin bechamel. Stir just until the shredded cheese have melted into a smooth sauce, then turn off the heat.
• Season with salt and pepper to taste, being sure to use a lot of freshly ground black pepper.

To assemble and bake

• Add the cheese sauce to the cooked pasta. Stir to combine well, then transfer to an oven proof casserole.
• Mix the 2 types of breadcrumbs together with the parmesan.
• Top the cheesy pasta with a layer of breadcrumbs.
• Bake uncovered in the preheated oven for about 20-25 minutes, until golden brown and bubbling at the edges.
• Leave the baked pasta to rest for 5-10 minutes before serving.