Baked Pumpkin Mac & Cheese With Sage

Preheat oven to 375 degrees F.

Cook pasta as directed on package, but drain about 1 minute before full cook time. Set pasta aside.

Make Pumpkin Cheese Sauce:

In a large saucepot, melt 3 tablespoons of butter over medium heat. Once the butter is melted, add the flour and whisk until it smells lightly nutty.

Slowly pour in the milk while constantly whisking.

Let the milk come to a simmer so it can thicken a bit. You can tell it’s the right consistency when it can coat the back of a wooden spoon without running down the spoon.

Once the mixture is thickened, add the mustard, salt, pepper, thyme, garlic powder, paprika, and crushed red pepper.

Stir in the pumpkin until it is fully incorporated into the mixture.

Remove from heat and add 2 cups cheddar, 1/2 cup parm, and 1/4 cup monterey jack. Mix until the cheese is fully melted.

Combine the pasta and sauce in a large mixing bowl. Pour the pasta/cheese sauce into a 13x9 baking dish and top with remaining cheeses.

Make Brown Butter Sage Breadcrumb Topping:

Heat a medium skillet over medium-high heat and melt remaining 2 tablespoons butter.

Add the chopped sage and cook until crispy.

Stir and move pan constantly for about 2-3 minutes, or until the butter is lightly browned and develops a nutty aroma. Remove from heat.

In a large bowl, combine the panko breadcrumbs, plain breadcrumbs, and some salt (to taste). Then mix in the brown butter/sage combo.

Sprinkle the breadcrumb mixture over the pasta evenly and then add a few whole sage leaves for garnish before putting it in the oven. Bake for 25 minutes. Serve warm.