Silky pumpkin and sharp cheddar melt into the creamiest mac and cheese you'll ever eat — topped with buttery, crispy sage breadcrumbs for crunch. Pure fall comfort in one pan.
1Bring a large pot of salted water to a boil. Cook the elbow macaroni 1 minute shy of al dente according to the package directions. Drain and set aside.
2In the same pot over medium heat, melt the 4 tablespoons butter. Add the diced onion and cook 3-4 minutes until soft. Stir in the garlic and cook 30 seconds more.
3Whisk in the flour and cook 1-2 minutes until golden. Slowly whisk in the warm milk until smooth, then stir in the pumpkin puree, Dijon, nutmeg, smoked paprika, salt, and pepper.
4Simmer 3-4 minutes, stirring, until the sauce thickens enough to coat a spoon. Remove from heat and stir in the cheddar and Gruyère a handful at a time until melted and silky.
5For the topping: in a skillet, melt the 3 tablespoons butter. Fry the sage leaves 30-45 seconds until crisp, then transfer to paper towels. Add the panko and flaky salt to the skillet and toast 3-4 minutes until golden.
6Stir the cooked macaroni into the cheese sauce. Serve in bowls topped with crispy breadcrumbs and crumbled sage leaves.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.