Get ready to transform your ordinary mac and cheese into a gourmet masterpiece that will have everyone begging for seconds! This isn't just another pasta dish - it's a culinary adventure that combines the creamy richness of classic mac and cheese with the warm, autumnal flavors of pumpkin and the luxurious crunch of brown butter sage pecans. Imagine diving into a bowl of perfectly cooked macaroni, enveloped in a velvety pumpkin cheese sauce, topped with a decadent brown butter and sage pecan crumble that adds an irresistible nutty complexity. This recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 ounces elbow macaroni
- 1 cup pumpkin puree
- 2 cups cheddar cheese, shredded
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup fresh sage, chopped
- 1/2 cup pecans, chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain the pasta and set aside.
- In a large saucepan, melt the butter over medium heat. Once melted, continue cooking until the butter turns golden brown and develops a nutty aroma, stirring constantly to prevent burning.
- Remove half the brown butter and set aside for the topping. In the remaining butter, whisk in the pumpkin puree, creating a smooth mixture.
- Gradually add milk to the pumpkin mixture, stirring continuously to prevent lumps. Season with salt and pepper to taste.
- Reduce heat to low and slowly incorporate the shredded cheddar cheese, stirring until the cheese is completely melted and the sauce is smooth and creamy.
- Add the cooked macaroni to the pumpkin cheese sauce, stirring gently to ensure each pasta piece is evenly coated.
- In a separate skillet, toast the chopped pecans in the reserved brown butter. Add chopped sage and cook for an additional 1-2 minutes until fragrant.
- Transfer the mac and cheese to serving dishes and top generously with the brown butter sage and pecan mixture.
- Serve immediately while hot, garnishing with additional fresh sage leaves if desired.
Tips
- Brown Butter Magic: Take your time when browning the butter - those golden, nutty notes are crucial for developing deep flavor.
- Cheese Melting Technique: Always add cheese to your sauce off the heat and stir gradually to prevent separation and ensure a smooth, creamy texture.
- Pasta Cooking Tip: Cook your macaroni just shy of the package instructions to ensure it doesn't become mushy when mixed with the sauce.
- Toasting Nuts: Watch your pecans carefully when toasting - they can burn quickly. Remove from heat as soon as they become fragrant and golden.
- Make-Ahead Friendly: You can prepare the cheese sauce and toast the pecan topping in advance, making assembly quick and easy when you're ready to serve.
- Serving Suggestion: Serve immediately for the best texture and to enjoy the crispy pecan topping at its peak crunchiness.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 22g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 90mg
