Pumpkin Sage Mac and Cheese

Name: Pumpkin Sage Mac and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb penne; 1 cup pumpkin purée; 3 tbsp butter; 2 tbsp flour; 2 cups whole milk; 1 ½ cups fontina, shredded; ½ cup parmesan, grated; 10 leaves fresh sage; ¼ tsp nutmeg; salt to taste

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.

Total time

35 min

Prep

15 min

Cook

20 min

Difficulty

easy

Cuisine

American

comfortvegetarianseasonal

Ingredients

1 lbpenne

1 cuppumpkin purée

3 tbspbutter

2 tbspflour

2 cupswhole milk

1 ½ cupsfontina, shredded

½ cupparmesan, grated

10 leavesfresh sage

¼ tspnutmeg

saltto taste

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.

Calories

758

Protein

38.7g

Fat

37.4g

Carbs

76.8g

Fiber

22.4g

Sodium

963mg

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