Pumpkin Mac and Cheese | Blue Jean Chef - Meredith Laurence
Pumpkin Mac and Cheese made with canned pumpkin, Cheddar cheese, gruyère cheese, fresh sage and topped with crunchy seasoned breadcrumbs is the perfect fall dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bluejeanchef.com.
Ingredients
- 1 pound dried penne (rigatoni, cavatapi or other shape)
- 2 tablespoons butter
- 3 tablespoons flour
- 3½ cups milk (room temperature)
- 8 ounces Gruyère cheese (grated)
- 8 ounces Cheddar cheese (grated)
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- freshly ground black pepper
- pinch nutmeg
- ½ teaspoon dried sage
- 2 tablespoons chopped fresh sage
- 15 ounces canned pumpkin (not pumpkin pie filling)
- 1 cup seasoned panko breadcrumbs
- ½ cup toasted salted pumpkin seeds (rough chopped)
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