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The perfect, comforting dinner to enjoy during the Autumn season. Rich and creamy baked pumpkin sage mac and cheese.
No matter the season, it can be a challenge to find something everyone will like. This baked pumpkin sage mac and cheese is one of those simple recipes that my two kids love, but that is also gourmet enough for me and my husband to really enjoy. This is one we all enjoy together! The combination between the cheese sauce, pumpkin and just the right spice combination makes it perfect as a weeknight dinner when you don't want something really warm and cozy, but don't want anything too complicated!
Disclaimer: this recipe has only been tested as written, if you make any substitutions- I'd love to know how it turned out!
The very first step is preheat your oven to 375. Then, you need to cook your pasta in a large pot. Boil your water with your salt. Cook your pasta according to the instructions on the box. Keep is slightly al dente as it will continue to cook in the oven when you bake it. Strain it and set aside while you make your pumpkin sage cheese sauce.
Start making your cheese sauce by melting half of your butter in a large pot (the one you made your pasta in is perfect - less dishes and it's the perfect size) on low heat. Add in your cream and flour, mix well until it's smooth and creamy. Add in your spices and mix until they are well incorporated. Take off of the heat.
Next you'll add in your cheese, and mix continuously while the cheese melts. Once your cheese is completely melted, add in your entire can of pumpkin puree.
Go ahead and give your sauce a taste and marvel, so easy!
Now it's time to add your pasta into your pot and combine with your cheese sauce.
Now you can transfer your cheesy delicious macaroni into a large casserole dish. And make your bread crumb topping.
Make your breadcrumb topping by placing your bread crumbs in a microwave safe bowl and adding in the remaining half of your butter. Microwave on medium for 30 seconds to allow the butter to melt. Mix well, and then crumble topping all over the top of your mac and cheese.
Now we're ready to bake! If you want to garnish your pumpkin sage Mac and cheese with some fresh sage, bake for 25 minutes - remove from oven, add some fresh sage on top, and brush with melted butter. Bake for an additional 10 minutes.
If you prefer to omit the sage, just bake for 35 minutes. Sauce should be bubbling and looking oh so yummy!
Yes. You can make the pasta or the pumpkin cheese sauce up to three days in advance. When you're ready to enjoy, heat the macaroni in the cheese sauce on low and then transfer to your baking dish and finish the recipe, as directed in the recipe card.
Yes! This dish is absolutely delicious that way, and will save you a few steps and time. Simply serve and enjoy after you've combined the macaroni in the cheese sauce.
You can make the cheese sauce ahead of time and freeze it for 3 months. Thaw completely before reheating. Reheat on low. We recommend making the pasta fresh.
The perfect, comforting dinner to enjoy during the Autumn season. Rich and creamy baked pumpkin sage mac and cheese.
Preheat oven to 375 degrees F (190 degrees C)
Cook your pasta accoding to pasta box instructions, usually 6-8 minutes). Boil water in a large pot, add your salt. Cook pasta until it is slightly al dente as it will continue to cook in cheese sauce the oven when you bake it. Strain it and set aside while you make your pumpkin sage cheese sauce.
Melt half of your butter in a large pot (reuse the one you made your pasta in - less dishes and it's the perfect size) on low heat. Add in your cream and flour, mix well until it's smooth and creamy. Add in your spices and mix until they are well incorporated. Take off of the heat.
Add in your cheese, and mix continuously while the cheese melts. Once your cheese is completely melted, add in your pumpkin puree.
Add your pasta into your pot to combine with your cheese sauce.
Transfer your cheesy macaroni into a large 3 quart casserole dish.
Make your bread crumb topping: place your bread crumbs in a microwave safe bowl and adding in the remaining half of your butter. Microwave on medium for 30 seconds to allow the butter to melt. Mix well, and then crumble topping all over the top of your Mac and cheese.
If you want to garnish your pumpkin sage Mac and cheese with some fresh sage, bake for 25 minutes - remove from oven, add some fresh sage on top, and brush with melted butter. Bake for an additional 10 minutes.
If you prefer to omit the sage, just bake for 35 minutes.
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