Browned Butter Sage Pumpkin Mac & Cheese is the ultimate fall comfort food—the creamiest, cheesiest, most flavorful pumpkin pasta recipe I’ve ever made (or eaten!). This cozy dish is loaded with rich flavor: fresh spinach and sweet onions sautéed in smoky bacon fat, fragrant sage sizzling in nutty browned butter, and a luscious three-cheese, double-milk sauce that gets an extra layer of creamy, earthy sweetness from pumpkin purée. Every bite is warm, savory, & bursting with the best flavors of autumn—it’s a hearty fall dinner recipe you’ll want to make again and again.
Browned Butter Sage & Pumpkin Mac & Cheese
Ingredients
- 12 ounces dry pasta – elbows cavatappi, shells
- 12 ounces bacon
- 1/2 pounds fresh spinach
- 1/2 large red onion-wedged
- 6 cloves garlic – minced
- 6 tablespoons butter divided 4 & 2
- 6-8 fresh sage leaves
- 1/2 cup flour
- 1 12 ounce can evaporated milk
- 1/2 cup milk or half & half
- 1/2 cup grated parmesan
- 2 cups sharp cheddar – shredded divided
- 15 ounce can pumpkin puree
- 1 1/2 cup ricotta cheese
- Salt and pepper
- Crumb Topping
- 1 cup panko
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon coarse pepper
- Pinch salt
- Remaining sage
Method
- Preheat oven to 350.
- Cook pasta according to package directions & set aside.
- Cook bacon in large skillet.
- Drain grease—leaving about 1T in pan.
- Add onions & sauté until soft then add spinach & garlic.
- Season with salt and pepper
- Stir bacon & spinach into cooked pasta. Set aside.
- Add 4 tablespoons butter to pan with sage leaves.
- Once butter begins to brown, remove sage & whisk in flour.
- Whisk in evaporated milk and milk/cream.
- Bring to a simmer then stir in parmesan and 1 1⁄2 cups cheddar.
- Fold in pumpkin and ricotta. Slice browned sage leaves into thin strips & add 1⁄2 to pan.
- Place in greased casserole.
- Top with remaining cheddar.
- Melt 2T butter and stir into la lo with garlic powder, pepper, pinch of salt & remaining sage.
- Sprinkle crumbs over cheese.
- Bake 30 minutes until top is golden.