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Creamy Pumpkin Mac and Cheese with Brown Butter Sage Breadcrumbs

Creamy Pumpkin Mac and Cheese with Savory Brown Butter Breadcrumbs

A creamy pumpkin cheese sauce combined with pasta and topped with brown butter sage breadcrumbs, perfect for fall.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: PASTA
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 package DeLallo Shellbows This pasta shape holds the cheese sauce beautifully.
For the Cheese Sauce
  • 1 can Canned Pumpkin Adds a luscious creaminess and subtle sweetness.
  • 2 cups Cheddar Cheese Use freshly grated to avoid clumping.
  • 1 cup Gruyère Cheese Brings a nutty flavor that enhances richness.
  • 1 cup Parmesan Cheese Perfect for adding a cheesy finish.
  • 4 tablespoons Butter Brown it for extra depth.
  • 0.5 cup Flour A thickener for the cheese sauce.
  • 2 cups Whole Milk Creates a rich base for the sauce.
  • 1 cup Heavy Cream Enhances the creaminess.
For the Seasoning
  • 0.25 teaspoon Nutmeg Adds warmth and is a classic spice for fall dishes.
  • 1 teaspoon Paprika Gives lovely color and a subtle smokiness.
  • to taste Salt Enhances the flavors of all ingredients.
For the Topping
  • 1 cup Panko Breadcrumbs Provides a light and crispy texture.
  • 2 tablespoons Fresh Sage Finely chopped for best results.

Equipment

  • Large pot
  • Baking Dish
  • Pan
  • whisk

Method
 

Directions
  1. Boil the DeLallo Shellbows in salted water until al dente, following package instructions. Drain and set aside.
  2. In a large pot, melt the butter over medium heat. Whisk in the flour, cooking until slightly golden, about 2-3 minutes.
  3. Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens, about 5 minutes. Fold in the pumpkin, nutmeg, paprika, and all three cheeses until melted and creamy.
  4. Gently fold the cooked pasta into the cheese sauce until every piece is generously coated.
  5. In a separate pan, brown the butter with finely chopped sage until fragrant, about 3 minutes. Stir in the panko breadcrumbs and a sprinkle of Parmesan, mixing until evenly coated and golden.
  6. Transfer the creamy pumpkin mac and cheese into a baking dish. Top generously with the breadcrumb mixture and bake at 350°F for about 20-25 minutes, or until bubbly and golden brown.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze before baking for up to 3 months.

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