Pumpkin Sage Mac and Cheese Bake (Easy Family Dinner Perfect for Meal Prep)
This pumpkin sage mac and cheese bake takes everything you love about classic mac and cheese and gives it a rich, seasonal touch with smooth pumpkin, fresh sage, and a creamy cheddar base. It blends the feel of cozy comfort dishes with the ease of easy to make dinners, creating a dish that tastes special while staying simple. The sauce turns velvety, giving this pumpkin pasta its signature warmth, while the baked topping adds the perfect crisp finish.
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The pumpkin adds a smooth richness that blends beautifully with the cheese, turning a simple pot of pumpkin pasta into something that feels just right for family dinners and relaxed entertaining. It has the same creamy appeal as classic pumpkin mac and cheese, but baking it adds that crisp finish you get from a good pumpkin pasta bake, making it a great option for holiday side dishes and easy weeknight cooking.
Why You Will Love This Recipe
- The pumpkin and cheddar blend creates a mellow, savory base that feels comforting without being heavy.
- Fresh sage adds an earthy warmth that gives this pumpkin sage mac and cheese bake its signature character.
- The baked format gives you a structured, casserole-style dish that’s easy to serve for gatherings and family meals.
- The flavor leans more toward “savory pasta bake” than “seasonal novelty,” making it versatile beyond fall.
- The texture is balanced with a creamy interior and a crisp top, giving each bite a mix of softness and crunch.
- It sits comfortably among holiday side dishes, yet still works as a stand-alone main when you want something cozy and satisfying.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
Instructions
Step 1: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until smooth. Slowly pour in the milk while whisking to prevent lumps. Continue cooking until the sauce thickens.
Step 2: Stir in the pumpkin puree, shredded cheddar, garlic powder, onion powder, salt, pepper, and chopped sage. Mix until the cheese melts and the sauce becomes creamy.
Step 3: Add the cooked macaroni to the saucepan and fold until the pasta is evenly coated in the pumpkin cheese sauce.
Step 4: Transfer the mixture to the baking dish. Mix the shredded cheddar, breadcrumbs, olive oil, thyme, and chopped sage. Sprinkle over the pasta.
Step 5: Bake for 20 to 25 minutes until the topping is golden and crisp. Let it rest for 5 to 10 minutes before serving so the sauce can set.
Expert Tips
- Warm the milk before adding it to the roux; this keeps the sauce lump-free and cuts the cook time.
- Use a mix of sharp cheddar for flavor and melty cheese like Gruyere or fontina for that stretchy pull.
- Salt every layer, the pasta water, the pumpkin sauce, and the cheese, so the bake tastes seasoned all the way through.
- Slightly undercook the pasta, 2 minutes less than the box says, so it stays firm after baking.
- Add a little Dijon mustard or miso to the sauce, it deepens the cheesy flavor without screaming “mustard”.
- Let the pumpkin sage mac and cheese rest for 10 minutes before serving so the sauce thickens and each scoop holds together.
Serving Ideas And Variations
- Serve the pumpkin sage mac and cheese with a simple green salad, roasted broccoli, or garlic green beans for a balanced, family-friendly plate. This chopped chicken salad is our family’s favorite.
- Add protein by stirring in cooked lentils, white beans, chickpeas, or shredded rotisserie chicken before baking.
- Turn it into a holiday side by baking it in a pretty casserole dish and topping it with crispy sage leaves and toasted walnuts or pecans.
- Make it kid-friendly by using a mild cheese and skipping the extra sage. You can also bake it in muffin tins for mini, grab-and-go mac-and-cheese cups.
- For a richer fall flavor, mix in roasted squash cubes, caramelized onions, or sautéed mushrooms before it goes in the oven.
- If you need it gluten-free, use gluten-free pasta and breadcrumbs. Double-check that your broth and cheese are gluten-free, too.
- Prep it ahead for busy weeknights, assemble the bake, cover, and chill, then add a splash of milk and bake when you’re ready to eat.
Recipe FAQs
Yes, use plain canned pumpkin puree, not pumpkin pie mix, for the right texture and flavor.
A mix of sharp cheddar and mozzarella melts well and adds good flavor; you can also add a little parmesan for extra depth.
Yes, assemble it, cover, and chill for up to 24 hours, then bake straight from the fridge, adding a few extra minutes if needed.
Use low heat when melting the cheese and avoid pre-shredded blends with anti-caking agents.
Yes. Shells, penne, or fusilli all work well because they hold onto the creamy sauce.
Cool the bake, then refrigerate in an airtight container for up to 3 days, and reheat with a splash of milk to loosen the sauce.
More Vegetarian Dinner Ideas
- Homemade beet ravioli that looks like it came from a restaurant, but made right in your kitchen. Elegant, colorful, and filled with creamy goat cheese, the perfect dish when you want something a little special.
- Crispy on the outside, soft on the inside, these halloumi burgers are an easy vegetarian favorite. Pan-fried golden and stacked high, they’re quick enough for a weeknight and satisfying enough for everyone at the table.
- This loaded green bean casserole bakes into a creamy, tender dish with a golden garlic butter crumb that adds the perfect crunch. It’s made without mushroom soup or any canned ingredients, giving you a fresh, festive side that always feels special on the holiday table.
- Golden, creamy, and baked to perfection, this butternut squash mac and cheese is pure comfort in a dish. Cozy enough for fall evenings, simple enough for weeknights, and special enough for any holiday table.
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Pumpkin Sage Mac and Cheese
Equipment
- Saucepan
- Whisk
- Baking dish 9×13 inches
- Mixing bowls
- Measuring cups and spoons
Ingredients
For the pasta
- 12 ounces elbow macaroni
- Salt for boiling the pasta
For the pumpkin cheese sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup canned pumpkin puree
- 2 cups cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon fresh sage finely chopped
For the topping
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon fresh sage
- 1 teaspoon thyme leaves
Instructions
- Preheat the oven to 375℉ and grease a 9×13 baking dish.
- Cook the elbow macaroni in salted boiling water for 2 minutes less than the recommended time. Drain and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until smooth.
- Slowly pour in the milk while whisking to prevent lumps. Continue cooking until the sauce thickens and lightly coats the back of a spoon.
- Stir in the pumpkin puree, shredded cheeses, garlic powder, onion powder, salt, pepper, and chopped sage. Mix until the cheese melts and the sauce becomes creamy. Turn off the heat.
- Add the cooked macaroni to the saucepan and fold until the pasta is evenly coated in the pumpkin cheese sauce.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- In a bowl, mix the shredded cheddar, breadcrumbs, olive oil, thyme, and chopped sage. Sprinkle the mixture evenly over the pasta.
- Bake for 20 to 25 minutes until the topping is golden and crisp. Let it rest for 5 to 10 minutes before serving so the sauce can set.
Notes
- Fresh sage gives the dish its signature savory warmth.
- A small sprinkle of fresh thyme on top adds a subtle aromatic touch and matches the garnish shown in the photos.
- Letting the bake rest for a few minutes helps the sauce settle, so portions hold their shape when served.
