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As the leaves turn and the air becomes crisp, there's nothing quite like a warm, comforting dish to bring a sense of coziness to your home. Enter Creamy Pumpkin Mac and Cheese with a Sage Crunch—an autumn-inspired twist on the classic comfort food that you know and love. This dish combines the creamy richness of traditional mac and cheese with the seasonal sweetness of pumpkin, creating a delightful harmony that is perfect for sharing with family and friends.

Pumpkin Mac and Cheese with a Twist

Bring the essence of fall to your dinner table with this Creamy Pumpkin Mac and Cheese with a Sage Crunch. This easy weeknight dinner combines the comforting richness of cheese and the seasonal sweetness of pumpkin, making it a cozy dish perfect for chilly evenings. Topped with crispy sage breadcrumbs, it offers delightful textures that will warm your heart. Try it tonight and save this recipe for your next family gathering!
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Ingredients
  

8 oz elbow macaroni

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cup pure pumpkin puree (ensure it's not pumpkin pie filling)

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1 teaspoon garlic powder

1/2 teaspoon ground nutmeg

Salt and pepper to taste

1/2 cup panko breadcrumbs

2 tablespoons olive oil

1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)

1/4 cup grated Parmesan cheese

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rapid boil. Add the elbow macaroni and cook according to package instructions until al dente, which typically takes 8-10 minutes. Drain the pasta and set aside.

    Prepare the Cheese Sauce: In a large saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour, whisking constantly for about 2 minutes to create a roux that will thicken the sauce. Slowly pour in the whole milk while continuing to whisk, ensuring the mixture is smooth and begins to thicken.

      Incorporate Pumpkin and Cheese: Stir in the pure pumpkin puree, followed by the garlic powder, ground nutmeg, and season with salt and pepper. After mixing well, gradually add the shredded cheddar and Gruyère cheeses, stirring until both are fully melted and the sauce is creamy and luscious.

        Combine Pasta and Sauce: Gently fold the cooked elbow macaroni into the cheese sauce, making sure each piece of pasta is generously coated with the creamy mixture.

          Prepare the Sage Crunch Topping: In a small skillet, heat the olive oil over medium heat. Add the panko breadcrumbs and finely chopped sage. Toast the mixture for about 3-4 minutes, stirring frequently, until the breadcrumbs achieve a golden brown and crisp texture. Remove from the heat and set aside.

            Assemble and Bake: Preheat your oven to 350°F (175°C). Transfer the creamy pumpkin mac and cheese into a greased baking dish. Evenly sprinkle the toasted sage panko over the top, followed by the grated Parmesan cheese.

              Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and the top is beautifully golden brown.

                Serve: Allow the mac and cheese to cool for a few minutes before serving. Enjoy the comforting blend of pumpkin flavor with a delightful crunchy topping that adds a perfect contrasting texture!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                    Presentation Tips: Serve the pumpkin mac and cheese in individual bowls or ramekins, garnished with a sprinkle of fresh sage leaves for an extra touch of elegance. Enjoy!