Pumpkin Mac & Cheese with Crispy Sage

This Pumpkin Mac & Cheese with Crispy Sage is the ultimate fall comfort dish — creamy, cheesy, and perfectly cozy. The pumpkin purée adds a velvety texture and a subtle sweetness that pairs beautifully with sharp cheddar and Parmesan. Finished with buttery, crisped sage leaves, it’s a seasonal twist on a classic that’s both elegant and satisfying.

Why You’ll Love This Pumpkin Mac & Cheese
🎃 Creamy & Comforting: Pumpkin purée gives the sauce a rich, silky smooth texture.
🧀 Ultra-Cheesy: A blend of cheddar and Parmesan for the perfect cheesy depth.
🌿 Autumn Touch: Crispy sage adds crunch and aroma to every bite.
🕒 Quick & Easy: Ready in under 30 minutes — perfect for weeknights or cozy weekends.

Ingredients You’ll Need

• 12 oz elbow macaroni or small pasta shells
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1½ cups milk (whole milk preferred)
• 1 cup pumpkin purée (not pie filling)
• 1½ cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ¼ tsp ground nutmeg
• Salt and black pepper, to taste
• 2 tbsp butter (for frying sage)
• 8–10 fresh sage leaves

How to Make Pumpkin Mac & Cheese with Crispy Sage

Step 1 – Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.

Step 2 – Make the Crispy Sage:
In a small skillet, melt 2 tablespoons of butter over medium heat. Add sage leaves and cook for 30–45 seconds per side until crisp. Transfer to a paper towel and set aside.

Step 3 – Prepare the Sauce Base:
In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.

Step 4 – Add Milk and Pumpkin:
Gradually whisk in milk until smooth. Stir in pumpkin purée and cook for 3–4 minutes, stirring occasionally, until thickened.

Step 5 – Add Cheese and Seasoning:
Remove from heat and stir in cheddar and Parmesan until melted and smooth. Season with nutmeg, salt, and black pepper.

Step 6 – Combine Pasta and Sauce:
Add cooked pasta to the pumpkin cheese sauce and toss until fully coated. Serve warm, topped with crispy sage and a sprinkle of extra Parmesan.

Tips for the Best Pumpkin Mac & Cheese

🧀 Use sharp cheddar: It balances the sweetness of the pumpkin beautifully.
🎃 Don’t skip the nutmeg: Just a pinch enhances the warm fall flavor.
🌿 Make it extra crispy: Fry sage in butter until edges curl and darken slightly.
🍽️ Make-ahead friendly: Reheats easily with a splash of milk for creaminess.

What to Serve With It

This Pumpkin Mac & Cheese with Crispy Sage pairs wonderfully with:

• Roasted Brussels Sprouts with Bacon
• Autumn Harvest Apple Salad
• Butternut Squash Feta Salad
• Garlic Parmesan Chicken
• Herb-Crusted Pork Loin

FAQs

Can I use canned pumpkin?
Yes! Just make sure it’s pure pumpkin purée, not pumpkin pie filling.

Can I bake it?
Absolutely — pour into a baking dish, top with breadcrumbs and cheese, and bake at 375°F for 15–20 minutes for a golden crust.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of milk.

Conclusion

This Pumpkin Mac & Cheese with Crispy Sage is cozy, creamy, and packed with fall flavor. It’s the perfect combination of comfort food and gourmet flair — a dish that’s simple to make yet feels special enough for any autumn gathering. One bite, and you’ll fall in love with this cheesy pumpkin perfection! 🍂🧀✨