Save to Pinterest A creamy, comforting twist on classic mac and cheese, featuring velvety pumpkin purée and fragrant fresh sage for a cozy autumn-inspired dish.
This has become my go-to fall comfort food that always impresses at family dinners.
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni or short pasta
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 480 ml (2 cups) whole milk, 180 g (1 1/2 cups) shredded sharp cheddar cheese, 60 g (1/2 cup) grated Parmesan cheese, 225 g (1 cup) pumpkin purée (not pumpkin pie filling), 2 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp ground black pepper, 3/4 tsp salt
- Flavorings: 1 tbsp finely chopped fresh sage (plus extra for garnish), 1/4 tsp ground nutmeg
- Topping (optional): 60 g (1/2 cup) panko breadcrumbs, 1 tbsp unsalted butter melted
Instructions
- Preheat oven:
- Preheat oven to 200°C (400°F) Lightly grease a 2-liter baking dish if baking with topping
- Cook pasta:
- Cook the pasta in a large pot of salted boiling water until just al dente Drain and set aside
- Make roux:
- In a large saucepan, melt 2 tbsp butter over medium heat Add the flour and whisk for 1-2 minutes until slightly golden
- Add milk:
- Gradually whisk in the milk stirring constantly to avoid lumps Simmer for 3-4 minutes until slightly thickened
- Add cheeses and pumpkin:
- Lower the heat and stir in the cheddar Parmesan pumpkin puré Dijon mustard smoked paprika pepper and salt Mix until cheese is melted and sauce is smooth
- Add flavorings:
- Stir in the chopped sage and nutmeg
- Combine pasta and sauce:
- Add the cooked pasta to the sauce and mix until well combined Transfer to the prepared baking dish
- Prepare topping:
- Optional In a small bowl combine panko and 1 tbsp melted butter Sprinkle evenly over the pasta
- Bake:
- Bake uncovered for 15-20 minutes or until bubbly and golden on top Garnish with extra sage before serving
Save to Pinterest My family loves to gather around this dish during chilly evenings and it never fails to bring smiles.
Serving Suggestions
Serve with a simple green salad and a crisp white wine such as Chardonnay for a complete meal.
Variations
Swap cheddar for Gruyère or fontina to change the cheese profile and experiment with different flavor notes.
Storage Tips
Store leftovers in an airtight container in the refrigerator up to 3 days Reheat gently to maintain creaminess.
Save to Pinterest This pumpkin sage mac and cheese is the perfect cozy dish to warm your heart this season.