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Pumpkin Sage Mac and Cheese
Autumn-inspired mac and cheese built on a velvety pumpkin béchamel, finished with crispy fried sage leaves. Frying the sage leaves in butter until crisp before the roux is made is what infuses that same butter with sage flavour, carrying it straight through the whole sauce.
Ingredients
Instructions
Fry sage leaves in a little butter until crispy; drain on paper towels.
Make roux in same pan; gradually whisk in milk until thick.
Stir in pumpkin, cheeses, and nutmeg until smooth.
Cook pasta al dente; fold into sauce. Top with crispy sage.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
