Description
This cozy Stovetop Pumpkin Mac and Cheese combines creamy cheddar cheese sauce with the subtle sweetness of pumpkin puree and a crispy brown butter sage panko topping. Perfect for fall, this comforting twist on classic mac and cheese is quick to make and serves eight, delivering a rich and flavorful meal that's both hearty and satisfying.
Ingredients
Brown Butter Sage Panko Topping
- 3 tablespoons butter, cut into tablespoon pieces
- 8 sage leaves
- 1 cup panko
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Pasta and Cheese Sauce
- 16 oz large elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/2 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 2 whole cups milk, at room temperature
- 1 cup pumpkin puree
- 3 cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Prepare the Brown Butter Sage Panko Topping: In a medium skillet, heat 3 tablespoons of butter over medium heat, stirring and swirling the pan occasionally. Once the butter starts to foam and smell nutty, add 8 sage leaves. Stir in 1 cup of panko until moistened and cook for about 30 seconds to toast the crumbs lightly. Remove from heat, then stir in 1/4 cup freshly grated Parmesan cheese. Season with salt and pepper to taste. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 16 oz of large elbow macaroni and cook just until al dente according to package instructions. Drain the pasta and set it aside.
- Make the Cheese Sauce: While the pasta cooks, melt 4 tablespoons of unsalted butter over medium heat in a large pot. Lower the heat and whisk in 4 tablespoons of all-purpose flour, 1/2 teaspoon ground mustard, and 1/4 teaspoon garlic powder to form a smooth paste. Gradually whisk in 2 cups of room temperature milk, then increase heat to medium and whisk continuously until the sauce begins to thicken, about 2 minutes. Stir in 1 cup of pumpkin puree until smooth. Add 3 cups of shredded sharp cheddar cheese and stir until melted and fully incorporated.
- Combine Pasta with Sauce: Add the drained pasta to the cheese sauce, stirring thoroughly to coat all the noodles. Season the dish with kosher salt and freshly ground black pepper to taste. Optionally, add a pinch of nutmeg to enhance the flavor.
- Serve: Spoon the pumpkin mac and cheese into serving bowls and generously top each with the brown butter sage panko mixture. Serve immediately while warm for best texture and flavor.
Notes
- Using room temperature milk helps prevent lumps in the cheese sauce.
- Toast the panko just until golden for a perfect crunch without burning.
- Feel free to substitute sharp cheddar with a blend of cheeses like mozzarella and Gruyere for a different flavor profile.
- The pinch of nutmeg is optional but adds a nice warmth that complements the pumpkin.
- To keep the dish gluten-free, substitute the all-purpose flour and panko with gluten-free alternatives.
