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