When the temperature drops, I’m always looking for healthy, simple meals that come together easily after a long day at work and taste great! Admittedly, this dish takes a little longer (30 minutes active + 30 minutes baking), so I typically save it for vacations or Saturday nights at home. But don’t be scared away too easily — this dish is simple, creamy and delicious!
Pumpkin Sage Macaroni and Cheese
3 Large Servings or 4 Small Servings
2 c. dry pasta, boiled in lightly salted water until finished
2 T butter
2 c. milk (I use 2%, but skim or whole will work)
3 T flour
1 c. pumpkin puree at room temperature
1/2 T sage (dry) or 3 T diced fresh sage
1/2 T salt (to taste)
1 c. sharp cheddar (I use Cabot Hunter Sharp)
3/4 c. bread crumbs or cracker crumbs (I use Panko, but Ritz crackers work in a pinch)
- Melt the butter in a large saute pan. Meanwhile, prepare two cups of dry pasta as directed.
- Add milk to butter and warm to a simmer.
- Remove 1/2 cup of warmed milk and whisk in the flour. Transfer flour and milk mixture back to the main pan and whisk until fully combined.
- Add pumpkin and stir in completely.
- Add sage and cook until sauce thickens (to a cream sauce consistency).
- When sauce is the desired thickness, add cheese and stir until combined.
- Drain cooked pasta and fold into the sauce.
- Pour pasta and sauce mixture into a greased 8×8 pan.
- Sprinkle with breadcrumbs or cracker crumbs.
Bake at 350 degrees 25 – 30 minutes.
To Roast Pumpkin:
Cut a small pumpkin in half, scoop out the innards, and roast for 1 hour at 325 degrees. When cooked through (fork tender), puree in a blender or food processor. Then, it’s ready to use! I usually cook five or six pumpkins at a time, separate into 1c. servings (in sandwich bags) and freeze in larger freezer bags.