Gather ’round, y’all, because we’re about to whip up something so cozy, so comforting, and so downright INSANE, your taste buds are gonna explode with joy! This Cozy Fall Mac & Cheese Loaded with Pumpkin and Sage is the ultimate fusion of classic comfort food and seasonal flavors – it’s like a warm, creamy hug for your belly. Trust me, this dish is about to become your new obsession.
Why You’ll Love This Cozy Fall Mac & Cheese Loaded with Pumpkin and Sage
Get ready for a flavor party in your mouth, folks! This mac and cheese is loaded with a creamy pumpkin sauce that’s infused with the earthy, aromatic goodness of fresh sage. The combination of velvety pumpkin, melty cheese, and fragrant herbs creates a sensational taste experience that’ll have you craving it all season long. Plus, the vibrant orange hue and festive garnishes make this dish a total showstopper. Prepare to wow your friends and family with this epic culinary creation!
Ingredients
To whip up this Cozy Fall Mac & Cheese Loaded with Pumpkin and Sage, you’ll need a handful of simple, yet flavor-packed ingredients. Get ready to transform your kitchen into a flavor paradise! You’ll need elbow macaroni, unsalted butter, all-purpose flour, whole milk, canned pumpkin puree, shredded sharp cheddar cheese, freshly grated Parmesan cheese, chopped fresh sage, salt, and black pepper.
- 8 oz (225g) – Elbow macaroni
- 4 tbsp (56g) – Unsalted butter
- 1/4 cup (30g) – All-purpose flour
- 2 cups (480ml) – Whole milk
- 1 cup (240g) – Canned pumpkin puree
- 2 cups (200g) – Shredded sharp cheddar cheese
- 1/2 cup (50g) – Freshly grated Parmesan cheese
- 2 tbsp (10g) – Chopped fresh sage
- 1 tsp – Salt
- 1/2 tsp – Black pepper
Ingredient Substitutions
- Pasta: Any type of short pasta, like penne or cavatappi, can be used instead of elbow macaroni.
- Cheese: Feel free to use a blend of different cheeses, like gouda or gruyere, in place of the cheddar and Parmesan.
How to Make Cozy Fall Mac & Cheese Loaded with Pumpkin and Sage
Alright, let’s get this party started! First, we’re gonna boil the pasta until it’s al dente. Drain it, then set it aside. Next, we’re gonna make the out-of-this-world pumpkin sauce. Melt some butter in a saucepan, then whisk in flour to create a roux. Slowly pour in the milk, whisking constantly, until the sauce thickens up. Now, stir in the pumpkin puree, shredded cheddar, Parmesan, fresh sage, salt, and pepper.
Step 1: [Prep Work]
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain the pasta and set it aside.
Step 2: [Main Cooking Process]
In a large saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth roux forms. Gradually pour in the milk, whisking continuously, until the sauce thickens, about 5 minutes. Stir in the canned pumpkin puree, shredded cheddar cheese, grated Parmesan, chopped fresh sage, salt, and black pepper. Cook, stirring occasionally, until the cheese is melted and the sauce is smooth and creamy.
Step 3: [Final Steps/Assembly]
Add the cooked macaroni to the pumpkin sauce and stir until the pasta is evenly coated. Transfer the mac and cheese to a baking dish and top with additional shredded cheese, if desired.
Step 4: [Finishing Touches]
Preheat your oven to 375°F (190°C). Bake the mac and cheese for 20-25 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it cool for a few minutes before serving.
Recipe Variations & Tips
- Crispy Toppings: Try adding some crispy bacon, caramelized onions, or toasted breadcrumbs for an extra crunchy texture.
- Sage Brown Butter: Drizzle on some fragrant sage brown butter for an epic finishing touch.
- Roasted Veggies: Fold in roasted butternut squash or pumpkin cubes for even more seasonal flavor.
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to give this mac and cheese a little bit of a kick.
Serving & Storage
Serve with: Fresh sage leaves and a sprinkle of Parmesan cheese for a truly impressive presentation.
Storage: Leftover mac and cheese can be stored in an airtight container in the fridge for up to 4 days.
Reheat: When you’re ready to enjoy it again, simply reheat the mac and cheese in the oven or on the stovetop until warmed through.
Make-Ahead: This dish reheats beautifully, so you can prepare it a day or two in advance and simply bake it off when you’re ready to serve.
Nutrition Information
This Cozy Fall Mac & Cheese Loaded with Pumpkin and Sage is a delicious way to indulge in comfort food with a seasonal twist. Each serving provides a good source of protein, calcium, and vitamin A from the pumpkin. However, it’s important to enjoy this dish in moderation as it is high in calories, fat, and carbohydrates.
- Serving Size: 1/6 of the recipe
- Calories: 550 kcal
- Protein: 22 g
- Carbs: 52 g
- Fat: 30 g
- Sodium: 810 mg
Frequently Asked Questions
What if I don’t have fresh sage on hand?
No problem! You can easily substitute dried sage or even fresh rosemary or thyme for a delicious alternative.
Can I make this mac and cheese ahead of time?
Absolutely! This dish reheats beautifully, so you can prepare it a day or two in advance and simply bake it off when you’re ready to serve.
Is this recipe gluten-free?
To make this recipe gluten-free, you’ll need to substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free pasta.
Can I make this recipe vegan?
For a vegan version, swap out the dairy products for plant-based alternatives, such as unsweetened almond milk, vegan cheese shreds, and nutritional yeast.
How spicy is this mac and cheese?
This recipe is not spicy at all. However, you can add a pinch of cayenne pepper or a few dashes of hot sauce if you want to give it a little kick.
Try These Next
- Creamy Pumpkin Spice Mac And Cheese With Crispy Sage Topping
- Harvest Mac And Cheese Galore With Butternut Squash And Sage
- Creamy Pumpkin Spice Mac And Cheese With Crispy Bacon Crumble
Cozy Fall Mac & Cheese with Pumpkin and Sage
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Mac & Cheese Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This cozy fall mac & cheese recipe is rich and creamy, infused with pumpkin and sage for a seasonal twist. It’s the perfect comfort food to warm you up!
Ingredients
8 oz elbow macaroni
1 cup pumpkin puree
2 cups sharp cheddar cheese, shredded
1 cup milk
2 tbsp unsalted butter
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
1/2 tsp dried sage
1/4 cup grated Parmesan cheese
Instructions
1. Cook the elbow macaroni according to package instructions. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute until golden.
3. Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens, about 3-4 minutes.
4. Add the pumpkin puree, salt, black pepper, nutmeg, and sage to the mixture. Stir until well combined.
5. Remove the saucepan from heat and stir in the cheddar cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and mix until well coated.
7. Transfer to a baking dish, sprinkle with Parmesan cheese, and bake in a preheated oven at 350°F (175°C) for 20 minutes until bubbly and golden.
Notes
For extra flavor, add crispy sage leaves on top before serving. You can also use other cheeses like Gruyere or Fontina for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
Keywords: mac and cheese, pumpkin, fall recipes, comfort food