Alright, so you know those mac and cheese recipes that add pumpkin or butternut squash and use less cheese to lighten it up?
Yeah, this isn’t one of those recipes.
With a pound of triple crème Brie I don’t think anyone would point fingers accusing this recipe of being “light”. But sometimes you just need real deal mac and cheese, and it if happens to be super flavorful and have the added bonus of nutrition from pumpkin, then I’m not complaining. (And because this is so rich, a small portion will do you! Have your serving next to a nice big helping of sautéed greens or salad and some lean protein.)
You can subtly taste the pumpkin here, but it blends really well with the savory flavors going on. I don’t say this lightly, but this cheese sauce is incredible. For me though, the brown butter, sage, and pecan topping totally takes the cake (or in this case, the pasta ;) ) and makes this dish.
If you haven’t jumped on the brown butter bandwagon yet, what are you waiting for? With the holiday season swiftly upon us, I can’t think of a better time. Brown butter adds that special touch to so many things from waffles to cookies, cakes, sauces, soups, and everything in between. And since this is the time of year when we want to impress our guests with fabulous food that’s just a little bit more special than normal, the timing is perfect.
In fact, this dish has a very fall/autumn feel to it, and I think it would make a festive addition to your Thanksgiving table!
- ½ cup (60 g) toasted pecans
- 3 tablespoons unsalted butter
- ¾ cup (45 g) Panko breadcrumbs
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon minced fresh sage leaves
- 12 oz (340 g) small pasta (I used farfalle)
- 2 tablespoons unsalted butter, plus more to grease the dish
- 1 medium onion, diced
- 1 large clove garlic, minced
- 3 tablespoons all-purpose flour
- 2½ cups (590 ml) milk (I used 1%), warmed slightly
- 1 cup (245 g) canned solid-pack pumpkin (not pumpkin pie filling)
- 1½ teaspoons Worcestershire sauce (use vegan Worcestershire to keep this dish vegetarian)
- 1 teaspoon Dijon mustard
- 1 bay leaf
- ½ teaspoon sweet paprika
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
- A couple dashes hot sauce (optional; more or less to taste)
- 16 oz (454 g) triple crème Brie cheese, rind trimmed and chopped into chunks (see Note)
- 4 oz (113 g) sharp Cheddar cheese, shredded
- 1 tablespoon minced fresh sage leaves
- For the topping, add the toasted pecans to a food processor and pulse until they look like bread crumbs. Add the butter to a medium skillet and melt over low heat; once melted, continue cooking over low heat until the butter turns golden brown, about 5 minutes. Add the Panko, salt, and pepper, and cook until the Panko is browned, about 5 minutes, stirring occasionally. Stir in the pecans and sage, and turn off the heat. Set aside.
- For the mac and cheese, cook the pasta to al dente according to the package directions; drain and set aside.
- Preheat the oven to 400F; grease a 9 by 13-inch casserole dish with butter.
- Add 2 tablespoons butter to a large saucepan over medium heat; once hot, add the onion and cook until softened but not browned, about 5 minutes, stirring occasionally. Add the garlic and flour and cook 1 minute more, stirring frequently.
- Slowly whisk in the milk until lump-free, then whisk in the pumpkin, Worcestershire, Dijon, bay leaf, sweet paprika, salt, black pepper, nutmeg, and hot sauce (if using). Bring to a simmer and then cook for 2 minutes, stirring constantly. Stir in the brie and cheddar until completely combined.
- Stir in the pasta and sage and pour the mac and cheese into the prepared dish; sprinkle the topping evenly on top.
- Bake until the casserole is bubbling, about 10 minutes.
- Let stand 5 to 10 minutes before serving.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Yummmm!! Sometimes the real thing is just very necessary!! Looks amazing
I love these flavors, Faith! Fall comfort at it’s best!
Not only is this an amazing recipe, but that opening sentence was the best start for a post that I’ve ever read. Also, brown butter for life!
Wow. Just hand me the entire casserole dish and we’ll be good. YUM!!
This is absolutely stunning!
Who just happens to have a wheel of brie in her fridge AT THIS VERY MOMENT?! that would be me. I think this is fate.
This sounds amazing!