
Yields:
10 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Cal/Serv:
322
Sure, mac & cheese is great. But PUMPKIN mac & cheese?! That's a fall meal worthy of any and every occasion from now until spring. Make it for Thanksgiving, for your book club, for date night and beyond. It's a crowd-pleaser no matter the event, and leftovers are unlikely.
Made it? Let us know how it went in the comment section below!
Advertisement - Continue Reading Below
Ingredients
- 3 Tbsp.
olive oil
- 1/2 cup
whole sage leaves, plus 2 tsp. finely chopped fresh sage leaves
- 3/4 lb.
short pasta, such as shells
Kosher Salt
- 2 Tbsp.
butter
- 2 Tbsp.
flour
- 2 cups
milk
- 1
(15-oz) can pure pumpkin puree
- 2 cups
gruyere cheese, shredded
Directions
- Step 1In a small skillet, heat oil. Add sage leaves and cook, stirring a few times, until crisp, about 30 seconds. Remove sage to paper-towel lined plate.
- Step 2Meanwhile, in a medium pot of boiling salted water, boil pasta until al dente, per package instructions.
- Step 3Return empty pot to medium heat and melt butter. Add flour and finely chopped sage cook, stirring, 1 minute. Slowly whisk in milk and pumpkin puree. Bring to a boil, then reduce heat to medium and simmer, stirring, until sauce thickens, about 4 minutes.
- Step 4Remove from heat and add cheese a handful at a time, stirring to combine. Season with salt. Add pasta to cheese sauce and stir to coat. Top with crispy sage leaves and serve.
Advertisement - Continue Reading Below

40 Best Side Dishes For Chicken

109 Easy Chocolate Desserts

Louisiana-Style Red Beans & Rice

Chicken Pot Pie Casserole
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below