This pumpkin mac and cheese with sage is just what the doctor ordered. It's smoky, savory, slightly sweet in just the right way, and utterly addicting. It is truly a next level mac n cheese dish that's not only impressive AF but it also pairs perfectly with all the other Thanksgiving fixins!
Pumpkin Mac and Cheese
Looking for the ultimate side dish for Thanksgiving?! Look no more! This smoked gruyere and pumpkin mac n cheese is just what the doctor ordered. It's smoky, savory, slightly sweet in just the right way, and utterly addicting. It is truly a next level mac n cheese dish that's not only impressive AF but it also pairs perfectly with all the other Thanksgiving fixins!
You can find me bathing in this rich, luscious mac n cheese because hey, it is THAT GOOD! And if you're not into pumpkin but you still want it to shine with autumnal glory, swap it out for some roasted butternut squash or candied sweet potato bits.
I recommend using this recipe as your blank canvas so get creative with it! You want a bacon crust? DO IT! You want to add some honey baked ham to the recipe? DO IT! Oh, and if you do, please share it with me!
I love watching you guys have fun and get creative with my recipes! THAT IS WHAT LIFE IS ALL ABOUT!
And best of all, if you'd like to see me make either of these recipes LIVE, you can tune into Sara Lee's Facebook page on Thursday, November 9th 2017 at 12pm EST to watch me make the grilled cheese at the bottom of this post OR you can follow along on the Food Network's page sometime Thursday (TBD) where I will be whipping up the mac n cheese recipe in little tiny baked pumpkins for all your Thanksgiving spread needs!
And if you're making this for Thanksgiving, I'd recommend pairing it with a cheap cheese plate, these asparagus and goat cheese puff pastries, and then some blueberry lemon ricotta bars for dessert! Or you could even try my English Sausage Rolls which are always a hit!
How to make Pumpkin Mac and Cheese with Canned Pumpkin
To make pumpkin mac and cheese with canned pumpkin, begin by boiling some pasta water. Cook the pasta to al dente, strain and set aside.
Meanwhile, sauté shallots, red pepper flakes and salt with butter over medium heat. Add shallots, and cook down until sweet and caramelized.
Add flour and cook down until a roux forms. Then add half n half and let simmer over medium heat until thickened.
Next, stir in the cheddar and smoked gouda and stir until everything is melted and smooth. Whisk in the canned pumpkin and add a little honey for sweetness. Season with salt and pepper to taste.
Either place the pasta in a bake-proof dish or tiny carved-out pumpkins (like pictured below!) then top with more cheese and broil until crisp and bubbly!
RECIPE: Pumpkin Mac and Cheese with Sage and Smoked Gruyere
Recipe
Pumpkin Mac and Cheese with Sage and Smoked Gruyere
Ingredients
- 1 lb pasta
- 2 tablespoon salted butter
- 2 small shallots finely diced
- 1 pinch salt
- 1 pinch red pepper flakes
- 3 sage leaves chopped
- 1 tablespoon all purpose flour
- 2.5 cups half n half
- 2.5 cups cheddar divided
- 1.5 cup Red Apple smoked gruyere divided
- 1 cup pumpkin puree
- ½ teaspoon salt
- 1 tablespoon honey
Instructions
- Cook pasta according to directions and set aside.
- Meanwhile, melt 2 tablespoon butter in a sauce pan and add diced shallots, salt, and red pepper flakes. Then, cook for a few minutes until fragrant and softened. Add sage leaves and cook for another two minutes. Add flour and whisk for 2 minutes until a roux forms. Once the flour cooks out, add half n half and whisk. After that, season to taste and then let the mixture cook and reduce for 5-10 minutes. Whisk in 2 cups cheddar, 1 cup smoked gruyere and all of the pumpkin puree. Add honey and once again, season to taste.
- Add pasta, stir until evenly combined, and season with salt and pepper to taste.
- Place mac n cheese mixture in a baking dish and sprinkle with the remaining ½ cup of cheddar and ½ cup of gruyere. Pop it under the broiler for a few minutes and serve!
- **Or if you want to get extra fancy, grab some baby pumpkins, take the top off and remove the seeds. Drizzle with oil and salt and bake at 375 until tender. Add mac n cheese mixture to the tiny pumpkins, then add the remaining cheese on top and pop under the broiler for a few minutes until bubbly. **
This is what it looks like when they're baked into the pumpkins!
And if you'd like to save this Pumpkin Mac and Cheese with Sage and Smoked Gruyere recipe for later, pin it below!
xoxo,
GCS
