Japanese curry, pumpkin, and cheese blend in creamy macaroni for a comforting, flavorful fusion main dish.
# What You'll Need:
→ Pasta
01 - 10 ounces elbow macaroni
→ Vegetables & Pumpkin
02 - 1 cup pumpkin purée, unsweetened
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, or to taste
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 a large pot according to package directions until al dente. Drain pasta using a colander and set aside.
02 - Melt unsalted butter in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in minced garlic and continue cooking for 1 minute.
03 - Add pumpkin purée to the saucepan, mixing well and cooking for 2 minutes.
04 - Sprinkle in Japanese curry powder or crumbled curry roux. Cook for 1 minute until fragrant.
05 - Slowly pour whole milk into the saucepan, stirring constantly for a smooth mixture. Bring to a gentle simmer.
06 - Add shredded cheddar, shredded mozzarella, and cream cheese. Stir until all cheeses are fully melted and the sauce is smooth.
07 - Stir in soy sauce, salt, ground black pepper, sugar, and ground nutmeg if using. Adjust seasoning to taste.
08 - Add drained macaroni to the saucepan and toss until evenly coated with sauce.
09 - If desired, transfer pasta mixture to a baking dish, top with toasted panko breadcrumbs, then broil for 2 to 3 minutes until golden brown.
10 - Sprinkle with chopped scallions just before serving.
