Pumpkin Mac and Cheese with Sage Brown-Butter Crumbs

Why You’ll Love This Recipe

• Cozy autumn flavors: creamy pumpkin, sharp cheddar, and nutty Gruyère in perfect balance.
• Textural contrast: a shattering sage brown-butter breadcrumb crust over a velvety sauce.
• Weeknight-friendly steps, company-worthy finish.
• Make-ahead friendly and freezer-friendly for holiday prep.

Grocery List

• Produce: Fresh sage (8–10 leaves)
• Dairy: Sharp cheddar, Gruyère, whole milk, heavy cream, unsalted butter
• Pantry: Short pasta, pumpkin puree, panko breadcrumbs, all-purpose flour, Dijon mustard, nutmeg, black pepper, cayenne (optional), kosher salt

Full Ingredients

Pasta

• 1 lb (450 g) short pasta (cavatappi, elbows, or small shells)
• 1 tbsp kosher salt for the pasta water
• 1 tbsp butter or cooking spray for greasing the baking dish

Sage Brown-Butter Breadcrumbs

• 4 tbsp (56 g) unsalted butter
• 8–10 fresh sage leaves, finely chopped (about 2 tbsp)
• 1.5 cups (75 g) panko breadcrumbs
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Pumpkin Cheese Sauce

• 6 tbsp (85 g) unsalted butter
• 6 tbsp (45 g) all-purpose flour
• 3 cups (720 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 (15 oz/425 g) can pumpkin puree
• 1 tbsp Dijon mustard
• 1/4 tsp freshly grated nutmeg
• 1 tsp freshly ground black pepper
• 1.5 tsp kosher salt, plus more to taste
• Pinch cayenne or smoked paprika (optional)

Cheeses

• 12 oz (340 g) sharp cheddar, coarsely grated (about 3 cups), divided
• 8 oz (225 g) Gruyère, coarsely grated (about 2 cups), divided

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 375°F (190°C). Grease a 9×13-inch (3-quart) baking dish with butter or spray. Set a large pot of water to boil and season it generously with 1 tablespoon kosher salt.

Step 2: Cook the pasta very al dente

Add the pasta and cook until very al dente—about 2 minutes less than the package recommends. The pasta will finish in the oven, so undercooking now prevents mushy results. Drain and set aside.

Step 3: Make the sage brown-butter breadcrumbs

In a medium skillet over medium heat, melt 4 tablespoons butter. Cook, swirling, until the butter foams and the milk solids turn golden brown and smell nutty, 3–4 minutes. Stir in the chopped sage; it will sizzle. Cook 30–45 seconds until fragrant.

Add the panko and stir constantly until evenly coated and toasty, 2–3 minutes. Season with 1/4 teaspoon kosher salt and a pinch of pepper. Transfer to a bowl to stop the cooking.

Step 4: Build a smooth roux

In a large pot over medium heat, melt 6 tablespoons butter. Whisk in the flour and cook, whisking constantly, for 2 minutes; the roux should be bubbly but not browned. This step removes the raw flour taste and helps the sauce thicken evenly.

Step 5: Whisk in dairy, then pumpkin and seasonings

Gradually whisk in the milk and cream, a splash at a time at first to avoid lumps, then in a steady stream. Bring to a gentle simmer, whisking, until thick enough to coat a spoon, 6–8 minutes. Whisk in the pumpkin puree, Dijon, nutmeg, black pepper, kosher salt, and optional cayenne. Simmer 2 minutes to marry flavors. Taste and adjust salt as needed.

Step 6: Add the cheeses off heat

Remove the pot from the heat. Stir in the cheeses, reserving 1/2 cup cheddar and 1/2 cup Gruyère for topping. Add the remaining cheddar and Gruyère in handfuls, stirring until completely melted and velvety. If the sauce seems too thick, whisk in a splash of milk; if too thin, simmer briefly on low.

Step 7: Combine, bake, and finish

Fold the drained pasta into the sauce until evenly coated. Transfer to the prepared baking dish. Sprinkle the reserved cheeses over the top, then blanket with the sage brown-butter breadcrumbs.

Bake at 375°F (190°C) until the edges are bubbling and the top is deeply golden, 20–25 minutes. For extra color, broil 1–2 minutes, watching closely. Let the mac and cheese rest for 10 minutes before serving so the sauce sets into creamy, scoopable layers.

Pro Tips

• Grate your own cheese for the smoothest melt; pre-shredded cheese often contains anti-caking agents that cause graininess.
• Add cheese off heat. If the sauce is boiling when you add it, the cheese can break and turn oily.
• Cook pasta shy of al dente. It will finish in the oven and stay pleasantly toothsome.
• Brown butter carefully: look for golden milk solids and a nutty aroma—not black specks. Remove from heat as soon as it’s ready.
• Warm the milk and cream before adding (optional but helpful) for a lump-free sauce.

Variations

• Smoky bacon: Crisp 6 oz diced bacon; use some rendered fat with the butter for the roux. Scatter bacon under the breadcrumb topping.
• Vegetable boost: Fold in 2 cups roasted butternut squash cubes or steamed broccoli florets before baking.
• Gluten-free: Use GF pasta, swap flour for 3 tbsp rice flour or cornstarch slurry, and choose gluten-free panko.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F (175°C) with a splash of milk until warmed through, 15–20 minutes, or microwave in short bursts, stirring between intervals. Assemble up to 24 hours ahead: prepare through topping, cover tightly, and refrigerate; bake straight from the fridge, adding 10–15 minutes. To freeze, assemble without baking, wrap well, and freeze up to 2 months. Thaw overnight in the fridge and bake as directed, adding 10–15 minutes as needed.

Nutrition (per serving)

Approximate: 820 calories; 51 g fat; 59 g carbohydrates; 29 g protein; 1,020 mg sodium; 3 g fiber; 7 g sugars. Values will vary based on brands and exact measurements.