Description
A creamy, vibrant, and comforting mac and cheese made with pumpkin puree and fresh sage. This one-pot recipe delivers a silky smooth sauce with complex flavors, perfect for busy weeknights or festive gatherings.
Ingredients
Scale
- 12 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup plain pumpkin puree
- 2 cups freshly grated sharp cheddar cheese
- ½ cup grated Gruyère cheese (optional)
- 1 tablespoon fresh sage leaves, chopped
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon mustard powder
- Salt and black pepper to taste
- ½ cup panko breadcrumbs (for topping)
- 2 tablespoons melted butter (for topping)
- ¼ cup extra grated cheese (for topping)
Instructions
- Grate the cheese, chop the sage, and mince the garlic. Measure out the pumpkin puree and have the milk ready.
- Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente (8-10 minutes). Before draining, reserve ½ cup of pasta water. Drain the pasta and set aside.
- In a large skillet over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes until the mixture is light golden and smells nutty.
- Gradually pour in the milk while whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens and coats the back of a spoon.
- Stir in the pumpkin puree, minced garlic, smoked paprika, mustard powder, salt, and pepper. Cook for another minute until well combined.
- Remove the skillet from the heat. Gradually add the grated cheddar and Gruyère, stirring constantly until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water.
- Add the drained pasta to the cheese sauce and toss to coat. Taste and adjust seasoning. Stir in half of the chopped sage.
- For stovetop style: Serve immediately topped with remaining sage and black pepper.
- For baked style: Preheat oven to 375°F (190°C). Transfer to a greased baking dish. Mix panko with melted butter and sprinkle over top. Bake for 15-20 minutes until golden brown. Let rest for 5 minutes before serving.
Notes
Use plain pumpkin puree, not pumpkin pie filling. Grate your own cheese to ensure a smooth sauce without anti-caking agents. Reserve pasta water to help emulsify the sauce if it becomes too thick. For a gluten-free version, use gluten-free pasta and flour. For a dairy-free version, use dairy-free butter, milk, and cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 3
- Protein: 18
Keywords: pumpkin mac and cheese, sage mac and cheese, fall comfort food, easy dinner recipe, creamy mac and cheese, one pot meal, vegetarian dinner