Stovetop Pumpkin Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mac and cheese reimagined for fall with pumpkin puree, sharp cheddar, and a brown butter sage breadcrumb topping. Creamy and comforting with warm spices, equally good as a main or hearty side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 tablespoons butter, (cut into tablespoon pieces)
- 8 sage leaves
- 1 cup panko
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper, (to taste)
- 16 oz large elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/2 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 2 whole cups milk, (at room temperature)
- 1 cup pumpkin puree
- 3 cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper, (to taste)
- Pinch of nutmeg, (optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 517mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 168mg
- Calcium
- 367mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 517MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.