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Pumpkin Sage Mac and Cheese

Pumpkin sage mac and cheese in a large sauté pan with wooden spoon on light blue and white surface

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This pumpkin sage mac and cheese is a seasonal twist on classic stovetop mac! A healthy and comforting weeknight dinner done in less than 30 minutes.

Ingredients

Units Scale
  • 8 oz. cooked whole wheat elbow noodles (or your favorite pasta!)
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1-2 tablespoons fresh sage, very finely chopped
  • 2 tablespoons unbleached, all-purpose flour
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon pepper
  • 1 cup whole milk
  • 1 cup canned pumpkin puree
  • 1 1/2 cups sharp cheddar, shredded

Instructions

  1. Cook pasta. Cook the elbow noodles according to package instructions. Drain, reserving 3/4 cup of the pasta water.
  2. Make the sauce. Melt butter in a skillet over medium-low heat. Add the garlic and sage and sauté for briefly just to soften (about 30 seconds). Add the flour to the butter and mix together constantly with a wooden spoon for about 3 minutes. Once it starts to puff slightly, add salt, pepper, milk, and pumpkin purée, stirring constantly for a smooth texture. Turn the heat up to bring sauce to a boil, then reduce to a simmer. Allow the sauce to simmer gently for a minute, then turn heat off and add cheese. Stir until it melts, and you have pumpkin sage cheese sauce!
  3. Combine pasta & sauce. Add your elbow noodles to the pumpkin sage cheese sauce and stir to fully coat. Serve in bowls with optional breadcrumbs on top for crunch!

Notes

1. Cheese. For mac and cheese, I highly recommend using block cheese and shredding at home, rather than using pre-shredded cheese. The reason for this is that pre-shredded cheese doesn't melt as smoothly due to added anti-caking agents. And we're going for a smooth and creamy cheese sauce!