Pumpkin Mac & Cheese with Sage

As the leaves turn vibrant shades of orange and gold, and the air grows crisp, the culinary world shifts its focus to the warm, earthy flavors of autumn. One ingredient that embodies this seasonal transition is pumpkin. Its rich, sweet taste and creamy texture make it a versatile addition to countless dishes, from soups to desserts. Among these, pumpkin mac and cheese stands out as a comforting classic, perfect for chilly evenings and family gatherings.

Discover the warmth of autumn with this delicious Autumn Bliss Pumpkin Mac & Cheese with Sage. This comforting dish combines creamy pumpkin and gooey cheeses with the earthy aroma of fresh sage, making it perfect for chilly evenings and family gatherings. Learn how to create a velvety cheese sauce, incorporate rich flavors, and add a crunchy breadcrumb topping for an irresistible finish. A true celebration of fall flavors, this recipe is sure to become a seasonal favorite!

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Ingredients

2 cups elbow macaroni

1 cup pumpkin puree (canned or fresh)

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

2 cups whole milk

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground sage (plus additional for garnish)

1/2 teaspoon nutmeg

Salt and pepper to taste

1/2 cup breadcrumbs (for topping)

Fresh sage leaves (for frying and garnish)

Instructions

Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Prepare the Cheese Sauce: In a large saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the flour and cook for about 2 minutes until it forms a roux.

Add Milk: Gradually add the whole milk to the roux, whisking constantly to avoid lumps. Continue to cook until the mixture thickens and starts to bubble.

Incorporate Flavor: Stir in the pumpkin puree, garlic powder, onion powder, ground sage, nutmeg, salt, and pepper. Mix well to combine.

Melt the Cheeses: Lower the heat to low and gradually add the shredded cheddar and Gruyère cheeses, stirring until fully melted and the sauce is creamy.

Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring until the pasta is well coated with the creamy sauce.

Prepare the Topping: In a small bowl, mix the breadcrumbs with a drizzle of olive oil and a pinch of salt and pepper. This will create a crunchy topping.

Assemble and Bake: Preheat your oven to 350°F (175°C). Pour the pumpkin mac and cheese mixture into a greased baking dish. Evenly sprinkle the breadcrumb mixture over the top.

Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.

Fry Sage Leaves (Optional): While the mac and cheese is baking, heat a small skillet over medium heat with a teaspoon of olive oil. Add fresh sage leaves and fry for about 1 minute until crispy. Remove and drain on paper towels.

Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with crispy fried sage leaves and additional ground sage if desired. Serve hot and enjoy!

Prep Time, Total Time, Servings: 15 min | 50 min | 6 servings