# Components:
→ Pasta & Pumpkin
01 - 2 cups elbow macaroni
02 - 1 cup canned pumpkin purée
→ Cheese Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 cup whole milk
06 - 1 1/2 cups shredded sharp cheddar cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Buffalo Sauce
12 - 1/3 cup hot buffalo sauce
13 - 2 tablespoons unsalted butter, melted
→ Coating
14 - 1 cup all-purpose flour
15 - 2 large eggs, beaten
16 - 1 1/2 cups panko breadcrumbs
→ For Frying
17 - Vegetable oil, for deep frying
→ Garnish & Serving
18 - 1/4 cup crumbled blue cheese (optional)
19 - Chopped chives or green onions (optional)
20 - Extra buffalo sauce, for dipping
21 - 24 lollipop or popsicle sticks
# Method:
01 - Cook elbow macaroni in generously salted boiling water until al dente. Drain thoroughly and set aside.
02 - Melt unsalted butter in a saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute, stirring constantly.
03 - Gradually whisk in whole milk. Continue cooking until the sauce thickens, about 2 to 3 minutes.
04 - Add shredded sharp cheddar, grated Parmesan, garlic powder, smoked paprika, salt, and black pepper. Stir until smooth and fully melted.
05 - Remove pan from heat. Blend in canned pumpkin purée until the mixture is fully incorporated.
06 - Add drained pasta to the cheese and pumpkin sauce. Mix until noodles are evenly coated.
07 - In a small bowl, combine hot buffalo sauce and melted butter. Stir into the pumpkin mac and cheese evenly.
08 - Transfer mixture to a baking dish. Spread evenly and chill in the refrigerator for 1 to 2 hours, or freeze for 30 minutes, until firm.
09 - Using a spoon or small ice cream scoop, portion and shape the chilled mixture into balls, about 2 tablespoons each. Insert a stick into each ball.
10 - Arrange three shallow bowls: one containing flour, one with beaten eggs, and one with panko breadcrumbs.
11 - Dredge each mac pop in flour, dip into egg, and coat thoroughly with panko breadcrumbs. Transfer coated pops to a baking sheet.
12 - Pour vegetable oil into a deep pot to a depth of 2 inches. Heat to 350°F using a deep-frying thermometer.
13 - Fry pops in batches, turning occasionally, until golden brown and crisp, about 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
14 - Top pops with crumbled blue cheese and chopped chives if desired. Present warm with extra buffalo sauce for dipping.
