Pumpkin Sage Mac and Cheese
This pumpkin sage mac and cheese bakes into a creamy, golden dish with a crisp breadcrumb topping and a hint of sage for warmth. The sauce is smooth, velvety, and rich without feeling heavy, giving this baked pumpkin mac and cheese the cozy appeal of a classic comfort dish. It works beautifully as a standalone dinner or as a seasonal side that fits right in with savory pumpkin recipes and family-friendly favorites.
Equipment
- Saucepan
- Whisk
- Baking dish 9x13 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 9x13 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.
