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Baked Pumpkin Mac and Cheese with Crispy Sage

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This baked pumpkin mac and cheese transforms classic comfort food with creamy pumpkin, sharp cheddar, Gruyère, and a crispy sage topping. It’s cozy, flavorful, and perfect for chilly nights or festive gatherings.

Ingredients

Scale
  • 12 oz elbow macaroni (or any short pasta)
  • 1 cup pumpkin puree (canned or homemade)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 2 cups whole milk
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1/2 tsp garlic powder
  • 1/4 cup freshly grated Parmesan (optional)
  • 12–15 fresh sage leaves
  • 1/2 cup panko breadcrumbs
  • 2 tbsp butter (for topping)
  • Pinch of salt (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly butter or spray a 9×13-inch baking dish and set aside. Bring a large pot of salted water to a boil.
  2. Add macaroni to boiling water and cook until just al dente (about 1 minute less than package instructions). Drain well.
  3. In a medium saucepan over medium heat, melt 3 tbsp butter. Sprinkle in 3 tbsp flour and whisk constantly for 2-3 minutes until fragrant.
  4. Slowly pour in 2 cups milk, whisking to avoid lumps. Cook until thickened, about 4-5 minutes. Add a splash more milk if needed.
  5. Whisk in pumpkin puree, salt, pepper, garlic powder, and nutmeg. Stir until smooth and heated through. Reduce heat to low, add shredded cheddar and Gruyère, stirring until melted and silky. Taste and adjust seasoning.
  6. Pour drained pasta into the cheese sauce and stir gently to coat.
  7. Heat 2 tbsp butter in a small skillet over medium heat. Add sage leaves and fry until crisp, about 30 seconds per side. Remove sage to a paper towel. Add breadcrumbs to the skillet, sprinkle with salt, and toast until golden, 1-2 minutes.
  8. Pour mac and cheese into prepared baking dish. Sprinkle with Parmesan if using. Top evenly with toasted breadcrumbs and arrange crispy sage leaves on top.
  9. Bake at 375°F (190°C) for 20 minutes, until bubbly and golden. For extra crunch, broil for 1-2 minutes at the end, watching closely.
  10. Let cool for 5 minutes before serving. Garnish with more sage or Parmesan if desired.

Notes

For gluten-free, use GF pasta and flour. For vegan, use plant-based cheese, milk, and butter. Fry sage leaves quickly to avoid bitterness. Grate cheese fresh for best melting. Let dish rest 5 minutes before serving for thickened sauce. Leftovers keep well and flavors deepen after a day.

Nutrition

Keywords: pumpkin mac and cheese, baked mac and cheese, comfort food, fall recipe, crispy sage, vegetarian, easy dinner, autumn pasta

Find it online: https://yumnode.com/baked-pumpkin-mac-and-cheese-recipe-easy-comfort-food-with-crispy-sage/