Description
This creamy pumpkin mac ‘n’ cheese is the perfect comfort food, combining the rich flavors of pumpkin and cheese, topped with crispy sage for an aromatic finish. Ideal for fall gatherings or a cozy night in.
Ingredients
8 oz elbow macaroni
1 cup pumpkin puree
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon nutmeg
Salt and pepper to taste
1 tablespoon olive oil
8 fresh sage leaves
Instructions
1. 1. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. 2. In a large saucepan, combine the pumpkin puree, heavy cream, garlic powder, onion powder, nutmeg, and season with salt and pepper.
3. 3. Heat over medium heat, stirring until well combined and warmed through.
4. 4. Add the cooked macaroni to the pumpkin sauce, stirring to coat the pasta evenly.
5. 5. Stir in the shredded cheddar cheese and grated Parmesan until melted and creamy.
6. 6. In a small skillet, heat the olive oil over medium heat. Add the sage leaves and fry until crispy, about 2-3 minutes. Remove and drain on paper towels.
7. 7. Serve the mac ‘n’ cheese hot, garnished with crispy sage leaves.
Notes
For a spicier kick, add some cayenne pepper to the sauce.
You can substitute the heavy cream with a plant-based cream for a lighter version.
This dish can be made in advance and reheated, just add a splash of milk to loosen it up before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg
Keywords: pumpkin, mac and cheese, comfort food