Pumpkin Sage Mac and Cheese
This cozy mac and cheese is all about classic fall flavors.
Servings: 4
Calories: 667kcal
Ingredients
- 4 tbsp unsalted butter 1/2 stick
- 20-25 leaves sage
- 2 cups milk whole preferred
- 1 tsp garlic powder
- 1/2 tsp dry mustard powder
- 1/2 tsp onion powder
- 8 oz ziti or macaroni noodle of choice
- 2 1/4 cups cheddar grated
- 3/4 cup canned pure pumpkin puree
- salt and freshly ground pepper
Instructions
- Melt the butter in a large sauté pan or pot over medium heat. Add the sage leaves, being careful not to crowd the pan, and fry until crisp, 5 to 15 seconds, depending on the size of the leaves. Remove the crisp leaves to a paper towel to drain. Set aside.
- Whisk the flour into the melted butter and cook, whisking constantly, until the flour is a blond color and the mixture is smooth, 1 to 2 minutes. Slowly whisk in 1 cup of the milk in a thin stream, continuing to whisk until any lumps are gone and the sauce is smooth and quite thick, 1 to 2 minutes.
- Add the remaining 1 cup of milk along with 2½ cups of water, as well as the garlic, mustard, and onion powders. Add the uncooked ziti and stir until wisps of steam come up, 2 to 3 minutes. Reduce the heat to medium low. Let cook, gently bubbling, until the ziti is tender and the sauce starts to thicken, 9 to 10 minutes. (It will still be quite saucy at this point—adding the cheese will thicken it up.)
- Remove the pan from the heat and stir in the cheese and pumpkin puree. Season to taste with salt and pepper and let stand for a couple of minutes; the sauce will thicken as it rests. Crumble the crispy sage leaves on top, and serve hot.
Notes
Top with freshly grated nutmeg and finely grated Parmigiano-Reggiano cheese.
Nutrition
Calories: 667kcal | Carbohydrates: 55.5g | Protein: 27.9g | Fat: 37.9g | Saturated Fat: 23g | Cholesterol: 109mg | Sodium: 527mg | Potassium: 262mg | Fiber: 2.9g | Sugar: 9.8g