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.
Servings 12
Course Main Course, Side Dish
Cuisine American
Ingredients
12ouncesdry pasta - elbowscavatappi, shells
12ouncesbacon
1/2poundsfresh spinach
1/2large red onion-wedged
6clovesgarlic - minced
6tablespoonsbutterdivided 4 & 2
6-8fresh sage leaves
1/2cupflour
1 12ouncecan evaporated milk
1/2cupmilk or half & half
1/2cupgrated parmesan
2cupssharp cheddar - shreddeddivided
15ouncecan pumpkin puree
1 1/2cupricotta cheese
Salt and pepper
Crumb Topping
1cuppanko
2tablespoonsbutter
1teaspoongarlic powder
1/2teaspooncoarse pepper
Pinchsalt
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.
