Y’all ready to break some delicious rules today? Because I’m about to take your taste buds on an EPIC flavor adventure with this Creamy Pumpkin Spice Mac and Cheese with Crispy Sage Topping! This insane dish is about to turn your kitchen into a true flavor paradise. Warning: It may cause serious food jealousy, so get ready to be the talk of the town.
Why You’ll Love This Creamy Pumpkin Spice Mac and Cheese with Crispy Sage Topping
This revolutionary mac and cheese is about to blow your mind! We’re taking the classic comfort food and giving it a sensational fall twist. The creamy, decadent pumpkin spice sauce is an absolute flavor explosion, and the crispy sage topping takes it to the next level. It’s the ultimate comfort food mashup that’s both insanely delicious and totally unique. Get ready to devour this epic dish that’s about to become your new favorite way to mac!
Ingredients
For this Legendary Creamy Pumpkin Spice Mac and Cheese, you’ll need a few simple ingredients that are about to transform your kitchen into a flavor powerhouse. We’ve got the classics like elbow macaroni, cheese, and milk, but then we’re adding in a massive punch of pumpkin puree, warm spices, and crispy sage. Trust me, this flavor combo is going to blow your mind!
- 1 lb – Elbow macaroni
- 4 tbsp – Unsalted butter
- 1/4 cup – All-purpose flour
- 3 cups – Whole milk
- 1 cup – Pumpkin puree
- 1 tsp – Garlic powder
- 1 tsp – Ground cinnamon
- 1/4 tsp – Ground nutmeg
- 2 cups – Shredded cheddar cheese
- 1/4 cup – Fresh sage leaves
- Salt and pepper to taste
Ingredient Substitutions
- Pasta Shape: Feel free to swap out the elbow macaroni for another short pasta shape like penne or cavatappi.
- Fresh Herbs: If you’re not a huge fan of sage, you can absolutely use another fresh herb like thyme or rosemary instead.
How to Make Creamy Pumpkin Spice Mac and Cheese with Crispy Sage Topping
Alright, let’s get to the fun part – time to make this EPIC mac and cheese! First, we’re going to get the pasta cooking. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and set aside.
Step 1: Prep Work
While the pasta is cooking, let’s get the other components ready to go. In a small skillet, heat up a drizzle of olive oil over medium heat. Add the fresh sage leaves and cook for 2-3 minutes until crispy. Remove from heat and set aside.
Step 2: Main Cooking Process
Now, let’s make the pumpkin spice sauce. In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1 minute. Slowly pour in the milk, whisking constantly to prevent lumps. Once the sauce has thickened, stir in the pumpkin puree, garlic powder, cinnamon, nutmeg, and a pinch of salt and pepper. Let the sauce simmer for 5 minutes, stirring occasionally.
Step 3: Final Steps/Assembly
Time to bring this epic mac and cheese together! Add the cooked macaroni to the pumpkin spice sauce and stir to coat. Then, stir in the shredded cheese until it’s melted and the sauce is super creamy. Transfer the mac and cheese to a baking dish and top with the crispy sage leaves.
Step 4: Finishing Touches
Pop that bad boy in the oven at 375°F for 15 minutes, just to get the top nice and golden brown. Then, remove it from the oven and get ready for the most thrilling, mouth-watering, and utterly INSANE mac and cheese of your life!
Recipe Variations & Tips
- Nutty Crunch: Try adding in some toasted pecans or walnuts for a delicious crunch.
- Sweet Drizzle: Drizzle on a bit of maple syrup or honey for an extra pop of sweetness.
- Spicy Kick: For all my spice lovers, add a pinch of cayenne or chili powder to the sauce for a kick of heat.
- Herb Variation: Swap out the sage for another fresh herb like thyme or rosemary.
Serving & Storage
Serve with: A crisp fall salad, crusty bread, or a glass of your favorite wine.
Storage: Any leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheat: Reheat in the oven or microwave when you’re ready to devour them again.
Make-Ahead: This dish can be assembled and baked up to 2 days in advance. Just store it covered in the fridge until you’re ready to pop it in the oven.
Nutrition Information
This Creamy Pumpkin Spice Mac and Cheese is the ultimate comfort food, but that doesn’t mean it has to be lacking in nutrition. The pumpkin puree provides a boost of vitamin A, while the cheese and milk give you a nice dose of protein and calcium. Just be sure to enjoy this epic dish in moderation, because it’s so insanely delicious, you’ll have a hard time stopping at just one serving!
- Serving Size: 1 cup
- Calories: 550 kcal
- Protein: 22 g
- Carbs: 50 g
- Fat: 30 g
- Sodium: 670 mg
Frequently Asked Questions
Can I use canned pumpkin puree instead of fresh?
Absolutely! Canned pumpkin puree works great in this recipe and will give you the same incredible flavor.
Can I make this mac and cheese ahead of time?
You bet! This dish can be assembled and baked up to 2 days in advance. Just store it covered in the fridge until you’re ready to pop it in the oven.
How spicy is the pumpkin spice sauce?
Not spicy at all! The pumpkin spice flavors come from the warm spices like cinnamon and nutmeg, not any heat. If you want to add a kick, try stirring in a pinch of cayenne or chili powder.
Can I use a different type of cheese?
Definitely! Feel free to swap out the cheddar for another melty cheese like Gruyère, Gouda, or even a blend. Just make sure to shred it yourself for the best texture.
How do I get the crispy sage topping?
The key is to fry the fresh sage leaves in a little oil until they’re crispy and golden brown. This adds an amazing flavor and texture contrast to the creamy mac and cheese.
Try These Next
- Creamy Pumpkin Mac N Cheese With Crispy Sage Topping
- Creamy Garlic Mac And Cheese With Crispy Bacon Crumble
- Creamy Pumpkin Mac And Cheese With Savory Herb Crumble
Creamy Pumpkin Spice Mac and Cheese with Crispy Sage Topping
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: 🧀 MAC ATTACK
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Pumpkin Spice Mac and Cheese is a delightful twist on a classic comfort food. With a rich and creamy pumpkin cheese sauce, it’s topped with crispy sage for an extra crunch and flavor. Perfect for fall!
Ingredients
8 oz elbow macaroni
2 cups pumpkin puree
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 teaspoon pumpkin pie spice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/4 cup fresh sage leaves
2 tablespoons olive oil
1/2 cup breadcrumbs
Instructions
1. 1. Cook the macaroni according to package instructions. Drain and set aside.
2. 2. In a large saucepan, combine the pumpkin puree, heavy cream, cheddar cheese, Parmesan cheese, pumpkin pie spice, garlic powder, onion powder, salt, and pepper. Heat over medium heat until the cheese is melted and the mixture is smooth.
3. 3. Add the cooked macaroni to the cheese sauce and stir until well coated.
4. 4. In a small skillet, heat olive oil over medium heat. Add the sage leaves and fry until crispy, about 1-2 minutes. Remove and drain on paper towels.
5. 5. Preheat the oven to 350°F (175°C). Transfer the mac and cheese to a baking dish and top with breadcrumbs.
6. 6. Bake for 15-20 minutes or until the top is golden brown.
7. 7. Serve hot, garnished with crispy sage leaves.
Notes
For a lighter version, you can substitute half-and-half for heavy cream.
Feel free to mix in other cheeses like Gruyère or mozzarella for a different flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: pumpkin, mac and cheese, comfort food, fall recipe