Baked Mini Pumpkin Mac & Cheese with Crispy Sage Breadcrumbs

Name: Baked Mini Pumpkin Mac & Cheese with Crispy Sage Breadcrumbs
Total time: 1 h 5 min
Yield: 11 servings
Ingredients: 11 mini pumpkins; 1.5 tbsp olive oil; salt and black pepper, to taste; 375 g elbow macaroni; 70 g unsalted butter; 40 g all-purpose flour; 780 mL whole milk; 180 mL whipping cream; 120 g pumpkin purée; 2 tsp Dijon mustard; 0.5 tsp garlic powder; 0.5 tsp black pepper; 0.5 tsp kosher salt; 280 g sharp cheddar; 140 g Gruyère; 40 g Parmesan; 17.5 g unsalted butter; 35 g panko breadcrumbs; 12.5 g Parmesan; 0.75 tbsp fresh sage; Small pinch of kosher salt; Fried sage leaves, for serving

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Video frame thumbnail for Baked Mini Pumpkin Mac & Cheese with Crispy Sage Breadcrumbs

Servings

Minutes

Ingredients

11 mini pumpkins
1 1/2 tbsp olive oil
salt and black pepper, to taste
13 1/4 oz elbow macaroni
2 1/2 oz unsalted butter
1.41 oz all-purpose flour
3 1/4 cup whole milk
12 tbsp whipping cream
4 1/4 oz pumpkin purée
2 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp kosher salt
9.88 oz sharp cheddar
4.94 oz Gruyère
1.41 oz Parmesan
0.62 oz unsalted butter
1 1/4 oz panko breadcrumbs
0.44 oz Parmesan
3/4 tbsp fresh sage
Small pinch of kosher salt
Fried sage leaves, for serving (optional)

Steps

Notes from Nourishible

Make the sauce looser than a normal mac and cheese, since the pasta keeps absorbing it in the oven. Take the pan off the heat before adding the cheese so the sauce does not split.

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