Pumpkin & Sage Baked Macaroni
A comforting twist on a classic baked macaroni dish that combines creamy cheese with pumpkin and sage, perfect for chilly evenings or festive gatherings.
Ingredients
Pasta and Sauce Base
- 8 ounces elbow macaroni or pasta of your choice
- 1 cup pumpkin puree canned or homemade
- 2 cups shredded cheese sharp cheddar preferred, but mix in mozzarella or gouda if desired
- 1 cup milk whole or low-fat
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
- to taste Salt and pepper
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon onion powder optional
- 1/4 cup breadcrumbs for topping, optional
Instructions
Preparation
- Cook the macaroni according to the package instructions. Drain and set aside.
Making the Cheese Sauce
- In a large pot, melt the butter over medium heat.
- Stir in the flour and cook for about 1 minute until bubbly.
- Gradually whisk in the milk, stirring until the mixture thickens and bubbles, about 5 minutes.
Combining Ingredients
- Stir in the pumpkin puree and dried sage. Season with salt, pepper, garlic powder, and onion powder if using. Mix well.
- Add the cooked pasta to the cheese sauce, stirring until all the noodles are coated.
Baking
- Preheat your oven to 350°F (175°C).
- Transfer the mac and cheese into a greased baking dish.
- Sprinkle breadcrumbs on top for a crunchy finish, if desired.
- Bake for 25-30 minutes, or until the top is golden and bubbly.
Notes
Choose quality cheese for a better flavor. For added crunch, consider mixing in roasted nuts before baking. Substitute sage with thyme or rosemary if needed.