1. To Boil the Pasta: To a boiling pot of salted water, cook your pasta according to package instructions.

2. To make the Browned Butter Sage Bread Crumbs: Add 1 Tbsp. butter to a pan over medium heat, and once that’s melted add in 20 fresh sage leaves. Mix in 3/4 cups panko breadcrumbs, and let that toast in the pan for about 1-2 minutes. Don’t overcook it or it will burn. Remove from heat, transfer to a bowl, and add in 1/2 cup grated parmesan. Set aside.

3. To make the Pumpkin Mac and Cheese Sauce: First, we’re going to make a roux. To a very large saucepan, or dutch oven, add in 4 Tbsp. butter, and let that melt. Now add in 1/4 cup all-purpose flour and whisk immediately to get rid of any lumps. Add in 4 finely chopped garlic cloves, and cook for 2 minutes, until fragrant.

4. To the roux mixture, add in 3 cups whole milk and 1 cup heavy cream. Mix that until combined, then add in the rest of the ingredients. 15 oz. pumpkin puree, 1/4 cup fresh chopped sage, 1/4 tsp. freshly grated nutmeg, 1/4 tsp. garlic powder, 1/2 tsp. salt, 4 cups sharp white cheddar, freshly grated, and lastly 1/2 cup grated parmesan. Mix the sauce until smooth. Add the cooked pasta to the sauce and mix to coat everything.

5. Sprinkle the browned butter sage breadcrumbs over the mac and cheese. Cover with foil, and bake at 350 degrees for 20 minutes. Then uncover and cook another 2 minutes.

6. Enjoy!