Browned Butter Sage Pumpkin Mac and Cheese
Creamy pumpkin mac and cheese enhanced with browned sage butter, sharp white cheddar, and a crispy panko topping. Nutmeg and garlic enhance the autumn flavors, while a roux-based sauce ensures silky texture. Baked until golden for a comforting one-dish meal.
Ingredients
- 1 Tbsp butter, whole
- 20 leaves fresh sage
- ¾ cups panko breadcrumbs
- ½ cup grated parmesan
- 16 oz short cut pasta
- 4 Tbsp butter
- ¼ cup all-purpose flourcornstarch1:1texturegluten-free
different thickening agent
- 4 cloves garlic, finely chopped
- 3 cups whole milk
- 1 cup heavy cream
- 15 oz pumpkin puree
- ¼ cup fresh sage, chopped
- ¼ tsp freshly grated nutmeg
- ¼ tsp garlic powder
- ½ tsp salt
- 4 cups sharp white cheddar, freshly gratedsharp yellow cheddar1:1flavor
slightly different color
Instructions
- 1
Cook pasta in salted boiling water according to package instructions.
- 2
Melt butter in a pan over medium heat, add sage leaves, then mix in panko breadcrumbs and toast for about 1-2 minutes until fragrant without burning. Transfer to a bowl and stir in grated parmesan. Set aside.
- 3
In a very large saucepan or dutch oven, melt butter over medium heat. Whisk in flour immediately to remove lumps, then add chopped garlic and cook for 2 minutes until fragrant.
- 4
Pour milk and heavy cream into the roux mixture and stir until combined. Add pumpkin puree, chopped fresh sage, nutmeg, garlic powder, salt, sharp white cheddar, and parmesan. Mix until smooth. Fold in cooked pasta until coated.
- 5
Transfer mac and cheese to a baking dish, sprinkle browned butter sage breadcrumbs over top, cover with foil, and bake at 350 degrees for 20 minutes.
- 6
Uncover and bake for an additional 2 minutes.
Tips
Do not overcook the panko breadcrumbs in the first step or they will burn.
Use a very large saucepan or dutch oven for the sauce to prevent overflow when adding all ingredients.
Whisk the flour into melted butter immediately to avoid lumps in the roux.
Grate cheddar fresh rather than using pre-shredded cheese for a smoother sauce.
Good to Know
Refrigerate covered for up to 3 days. Reheat on stovetop with a splash of milk to restore creaminess.
Prepare sauce and cook pasta up to 1 day ahead. Combine just before baking. Or assemble entirely and refrigerate unbaked, then bake adding 5-10 minutes to cooking time.
Serve hot directly from the baking dish or plated individually.
Common Mistakes
Do not skip whisking the flour into melted butter immediately to avoid lumpy roux.
Do not overcook the panko breadcrumb topping in step 2 or it will burn before baking.
Do not uncover the dish before 20 minutes of baking or the mac and cheese may not heat through properly.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
slightly different color