Browned Butter Sage Pumpkin Mac and Cheese.

This Browned Butter Sage Pumpkin Mac and Cheese is the ultimate Fall dish for a crisp weekend evening. It’s warm, cheesy, silky smooth, full of pumpkin flavor, and topped with browned butter breadcrumbs and a generous amount of fresh sage.

With Thanksgiving coming up soon, this would be the best side dish – like ever! Or it would also be a great for a Halloween dinner party. Any way you enjoy it, you’re going to absolutely love it!

The Pasta Shape:

We get asked all the time what pasta shapes we use! For this recipe, we are using cavatappi! It’s just so pretty, but most importantly it holds the sauce well. So be sure to use a pasta shape that will hold te sauce well. It makes a big difference in the end result. Some other shapes you could use are fusilli, rotini, or a classic, elbow pasta.

Ingredients:

Pasta: You can use most types of pasta for this recipe. Try and use a shape that hold the sauce well. We chose Cavatappi.

Butter & Flour: Butter and Flour mixed together make a roux for the sauce.

Garlic: Always garlic! 🙂

Milk: Use whole milk.

Heavy Cream: Heavy cream helps to thicken the sauce, and adds flavor!

Pumpkin Puree: Of course, pumpkin is the star of the show. You can use canned pumpkin puree, but homemade will also work.

Sage: Be sure to use fresh sage in this recipe! It makes such a difference!

Nutmeg: Sounds like a strange ingredient to add to mac and cheese, but the taste is subtle and pairs well with the pumpkin. We highly suggest freshly grating the nutmeg because it makes such a difference.

Salt & Garlic Powder: Salt and Garlic powder are the seasonings we use. Simple and sweet.

White Cheddar & Parmesan: Freshly grating your cheese makes all the difference so if you can, be sure to do that.

We’ve already started planning out our Thanksgiving menu, and this for sure will be on the list! Along with some other of our favorites!

You guys have to try this recipe! So when you do, be sure to comment down below and also don’t forget to tag us on our Instagram! We love seeing what you make! -Aubrey and Tara

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Browned Butter Sage Pumpkin Mac and Cheese.


Description

This Browned Butter Sage Pumpkin Mac and Cheese is the ultimate Fall dish for a crisp weekend evening. It’s warm, cheesy, silky smooth, full of pumpkin flavor, and topped with browned butter breadcrumbs and a generous amount of fresh sage.


Ingredients

Units Scale

For Browned Butter Sage Breadcrumbs:

1 Tbsp. butter

20 fresh sage leaves

3/4 cups panko breadcrumbs

1/2 cup grated parmesan

For Pumpkin Mac and Cheese:

16 oz. short cut pasta

4 Tbsp. butter

1/4 cup all-purpose flour

4 cloves garlic, finely chopped

3 cups whole milk

1 cup heavy cream

15 oz. pumpkin puree

1/4 cup fresh sage, chopped

1/4 tsp. freshly grated nutmeg

1/4 tsp. garlic powder

1/2 tsp. salt

4 cups sharp white cheddar, freshly grated

1/2 cup grated parmesan


Instructions

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!

  • Prep Time: 10 mins.
  • Cook Time: 55 mins.
  • Category: Savory
  • Method: Stovetop/Bake
  • Cuisine: American

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