PrintPumpkin Mac and Cheese
A creamy and comforting fall macaroni and cheese with pumpkin purée and sage-brown-butter topping, perfect for family dinners.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup pumpkin purée
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 1 tbsp flour
- 1 tsp ground sage
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux.
- Gradually whisk in milk until smooth. Add pumpkin purée, salt, pepper, and sage.
- Stir in shredded cheese until melted and smooth.
- Combine cheese sauce with cooked macaroni. Serve warm.
Notes
- For extra flavor, top with crispy sage-brown-butter breadcrumbs.
- Use gluten-free pasta for a gluten-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 45 mg
Find it online: https://carlacooking.com/creamy-pumpkin-mac-and-cheese-recipe/