Pumpkin and Sage Mac and Cheese

A creamy, autumn-inspired mac and cheese with pumpkin purée and a hint of sage.

Cook time: 45 minutes

Servings: 4

Ingredients

• 12 oz elbow macaroni or shells
• 0 water for boiling
• 0 salt to taste, for boiling
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup canned pumpkin purée
• 1 tsp fresh sage finely chopped
• 0.5 tsp nutmeg
• 0 salt to taste
• 0 pepper to taste
• 2 cups shredded sharp cheddar cheese
• 0.5 cup grated Gruyère cheese
• 0.5 cup panko breadcrumbs optional, for topping
• 0 fresh sage as garnish
• 0 nutmeg a pinch, as garnish

Instructions

1. Boil pasta according to package instructions. Drain and set aside.
2. In a saucepan, melt butter over medium heat. Stir in flour to make a roux and cook for 1 minute.
3. Gradually whisk in milk, ensuring no lumps form, and simmer until thickened.
4. Stir in pumpkin purée, sage, nutmeg, salt, and pepper.
5. Add cheddar and Gruyère, stirring until melted and smooth.
6. Mix the cheese sauce with cooked pasta. If desired, transfer to a baking dish, top with panko breadcrumbs, and bake at 375°F (190°C) for 15 minutes until golden.
7. Garnish with extra sage leaves or a sprinkle of nutmeg for a cozy touch.