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As the crisp air of fall settles in, there’s nothing quite like the warmth of a comforting dish to bring a sense of coziness to your home. Enter Cozy Pumpkin Sage Mac & Cheese, a delightful twist on the classic comfort food that warms both the heart and the palate. This dish combines the rich, creamy texture of traditional mac and cheese with the earthy sweetness of pumpkin and the aromatic essence of sage, creating a unique flavor profile that’s perfect for the season.

Pumpkin Mac & Cheese with Sage

Warm up your fall with this Cozy Pumpkin Sage Mac & Cheese recipe, a delightful twist on a classic comfort dish. This creamy blend combines the smoothness of pumpkin puree and the aromatic notes of sage with the gooey goodness of cheese. With nutrient-rich ingredients like elbow macaroni and fresh herbs, this dish is wholesome and indulgent. Perfect for family gatherings or cozy nights in, it's sure to become a seasonal favorite. Discover how to create this heartwarming meal that captures the essence of autumn!
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Ingredients
  

8 oz elbow macaroni

2 cups pumpkin puree (canned or fresh)

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1 cup whole milk

1/2 cup heavy cream

4 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 teaspoons fresh sage, finely chopped (or 1 teaspoon dried sage)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon nutmeg

Salt and black pepper, to taste

1/2 cup breadcrumbs (for topping)

2 tablespoons olive oil (for breadcrumbs)

1/4 cup Parmesan cheese, grated (for topping)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

    Make the Sauce: In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, stirring constantly to form a roux.

      Add Dairy: Slowly whisk in the milk and cream, ensuring there are no lumps. Bring to a simmer, allowing it to thicken (about 5 minutes).

        Combine Pumpkins and Spices: Stir in the pumpkin puree, garlic powder, onion powder, nutmeg, and chopped sage. Mix well and season with salt and pepper to taste.

          Add Cheese: Reduce the heat to low and gradually stir in the cheddar and Gruyère cheeses until melted and smooth. Mix in the cooked pasta until fully coated in the cheese sauce.

            Prepare Topping: In a small bowl, combine the breadcrumbs, olive oil, Parmesan cheese, and a pinch of salt. Mix well until the breadcrumbs are evenly coated.

              Assemble and Bake: Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish. Evenly sprinkle the breadcrumb mixture on top.

                Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is golden and crispy.

                  Serve: Remove from the oven and let it cool slightly. Serve warm, garnished with additional chopped sage if desired.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4-6 servings