Description
A creamy, savory mac and cheese featuring pumpkin puree and fresh sage. This dish offers a gourmet twist on classic comfort food, ready in under 45 minutes without heavy cream.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 tablespoon salt (for pasta water)
- 6–8 cups water
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 2 cups whole milk
- 1 cup canned pumpkin puree (100% pure)
- 2 cups sharp cheddar cheese, shredded
- 1 cup smoked gouda cheese, shredded
- 1 cup fontina cheese, shredded
- 2 tablespoons fresh sage leaves, chopped
- 3 cloves garlic, minced
- ¼ teaspoon nutmeg, freshly grated
- ½ teaspoon black pepper
- 1 teaspoon paprika (for garnish)
Instructions
- Shred all cheeses, chop sage, and mince garlic before starting.
- Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente (8-10 minutes). Reserve 1 cup of pasta water, then drain pasta (do not rinse).
- In a Dutch oven or large pot, melt butter over medium heat. Add flour and whisk constantly for 2 minutes until light golden and nutty.
- Slowly pour in warm milk while whisking constantly to prevent lumps. Add pumpkin puree, garlic, sage, nutmeg, and black pepper. Whisk until smooth.
- Simmer the sauce for 3-4 minutes, stirring occasionally, until it thickens slightly.
- Remove the pot from heat. Gradually add shredded cheeses, stirring constantly until melted. Adjust consistency with reserved pasta water if needed.
- Add drained pasta to the sauce and toss to coat. Taste and adjust salt if needed.
- Serve immediately, topped with extra chopped sage and a sprinkle of paprika.
Notes
Use 100% pure pumpkin puree, not pie filling. Shred your own cheese to ensure smooth melting. Warm the milk before adding to the roux to prevent lumps. If the sauce becomes too thick, add reserved pasta water. For a crispy top, bake at 375°F for 15-20 minutes with panko breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6
- Sodium: 680
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 3
- Protein: 22
Keywords: pumpkin mac and cheese, sage mac and cheese, fall recipes, comfort food, vegetarian mac and cheese, easy dinner, pumpkin puree recipe