This mac and cheese is topped with a delicious aromatic browned-butter sage breadcrumb topping. The nutty flavor of the brown butter goes so well with the fresh sage, and the topping uses a combination of panko and regular breadcrumbs for the optimal texture.
And the pumpkin cheese sauce--just. SO. GOOD!! For all the pumpkin haters out there, the pumpkin flavor is subtle. It tastes like a warm fall slightly spiced version of the ultimate mac and cheese. I used three kinds of cheese in this recipe (cheddar, parm, and monterey jack)
I like to use fried sage leaves as a garnish. Heat a small amount of olive oil in a small pan over medium heat-- use enough oil so that it covers the bottom in a thin layer. Then fry sage leaves until crisp and drain on a paper-towel-lined plate. You'll know they're done when the oil stops bubbling, it only takes about a minute!