Description
A creamy, velvety mac and cheese infused with pumpkin puree and fresh sage, topped with a crispy panko crust. This comforting fall dish is ready in 30 minutes and captures the essence of autumn.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup pumpkin puree (100% pure, not pie filling)
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth (low-sodium) or vegetable broth
- 2 cups sharp cheddar cheese, shredded
- ½ cup whole milk
- 2 tablespoons all-purpose flour
- ½ cup parmesan cheese, freshly grated
- 10–12 fresh sage leaves
- ½ cup panko breadcrumbs
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon melted butter (for topping)
- Pasta water (reserved from cooking)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9 inch baking dish.
- Shred cheese, mince garlic, and pick sage leaves off stems. Mix panko with 1 tablespoon melted butter and smoked paprika; set aside.
- Bring a large pot of salted water to a boil. Cook macaroni until al dente. Reserve ½ cup pasta water, then drain pasta.
- In a large skillet, melt 4 tablespoons butter over medium heat. Add sage leaves and cook until crispy (1-2 minutes). Remove sage with a slotted spoon and set aside.
- In the same skillet, add garlic to the sage-infused butter and cook for 30 seconds. Add flour and whisk constantly for 1-2 minutes until light blonde.
- Slowly whisk in chicken broth, then add milk and pumpkin puree. Simmer for 2-3 minutes until sauce thickens slightly.
- Remove skillet from heat. Stir in cheddar and parmesan cheese until melted and smooth. Season with salt and pepper. Add pasta water if sauce is too thick.
- Toss cooked pasta with the cheese sauce. Pour into the prepared baking dish.
- Sprinkle panko breadcrumb mixture evenly over the top. Crumble crispy sage leaves over the breadcrumbs.
- Bake for 15 minutes until topping is golden brown and sauce is bubbling. Let rest for 5 minutes before serving.
Notes
Shred your own cheese to prevent graininess. Use 100% pure pumpkin puree, not pie filling. Save pasta water to adjust sauce consistency. For a vegetarian version, use vegetable broth. The dish improves overnight as leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 3
- Protein: 18
Keywords: pumpkin mac and cheese, sage mac and cheese, fall recipes, baked mac and cheese, comfort food, 30 minute dinner, vegetarian mac and cheese