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Home » Type » Side Dishes » Pumpkin Mac and Cheese with Brown Butter, Sage, and Pecan Topping

Pumpkin Mac and Cheese with Brown Butter, Sage, and Pecan Topping

November 18, 2014 by Faith 8 Comments

Jump to Recipe

This Pumpkin Mac and Cheese with Brown Butter, Sage, and Pecan Topping is rich, creamy, and loaded with cheese with a nutty crunch on top. It will make any fall meal feel special, and it’s a beautiful side dish for any holiday meal.

Pumpkin Mac and Cheese in White Casserole Dish with Spoon

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 Pumpkin Mac and Cheese isn’t one of those recipes.

Close Up Front View of Pumpkin Mac and Cheese Recipe

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. Or if you serve this as part of a holiday meal don’t worry about it because of course calories don’t count on holidays (wink, wink!).

Pumpkin Mac and Cheese in Stoneware Mug

In This Article

  • Pumpkin Mac and Cheese Recipe
  • Brown Butter
  • More Festive Side Dish Ideas:
  • Pumpkin Mac and Cheese with Brown Butter, Sage, and Pecan Topping

Pumpkin Mac and Cheese Recipe

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.

This Pumpkin Mac and Cheese recipe is not only special, but also has a very fall/autumn feel to it. It would make a festive addition to your Thanksgiving, Christmas, or New Years table!

Overhead View of Pumpkin Mac and Cheese with Brown Butter, Sage, and Pecan Topping on Wooden Table

Brown Butter

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.

Pumpkin Mac and Cheese with Brown Butter, Sage, and Pecan Topping with Description

How to Brown Butter

  1. Add butter to a medium skillet and melt over low heat.
  2. Once melted, continue cooking over low heat until the butter turns golden brown and smells nutty, about 5 minutes.
  3. Cool.

Front view of Pumpkin Macaroni and Cheese in Casserole Dish

More Festive Side Dish Ideas:

  • Festive Christmas Salad Recipe
  • Best Mashed Potatoes
  • Roasted Winter Squash Salad with Spiced Walnuts, Red Currants, and Pomegranate Balsamic Vinaigrette
  • Low Carb Instant Pot Green Bean Casserole
  • Sweet and Savory Quinoa Pilaf with Cranberries, Roasted Butternut, and Toasted Almonds

Overhead View of Pumpkin Mac and Cheese

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Pumpkin Mac and Cheese in White Casserole Dish with Spoon

Pumpkin Mac and Cheese with Brown Butter, Sage, and Pecan Topping

By: Faith Gorsky
This Pumpkin Mac and Cheese with Brown Butter, Sage, and Pecan Topping is rich, creamy, and loaded with cheese with a nutty crunch on top. It will make any fall meal feel special, and it's a beautiful side dish for any holiday meal.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Course Side Dish
Cuisine American
Servings 15 servings
Calories 325.14 kcal

Ingredients
  

Brown Butter, Sage, and Pecan Topping:

  • 1/2 cup pecans toasted
  • 3 tablespoons unsalted butter
  • 3/4 cup Panko breadcrumbs
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon minced fresh sage leaves

Pumpkin Mac and Cheese:

  • 12 ounces farfalle pasta or another pasta shape you like
  • 2 tablespoons unsalted butter plus more to grease the dish
  • 1 medium onion diced
  • 1 large clove garlic minced
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk warmed slightly
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 bay leaf
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon hot sauce optional
  • 16 ounces triple crème brie cheese rind trimmed and chopped into chunks
  • 4 ounces sharp cheddar cheese shredded
  • 1 tablespoon minced fresh sage leaves

Instructions
 

  • 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 black 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, 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.

Faith's Tips

  • Make Ahead Instructions: You can make both the topping and the mac and cheese up to 2 days ahead. Store them separately in the fridge until the day you want to serve this mac and cheese. Let the mac and cheese come to room temperature, and then sprinkle on the topping, and bake at 400F until hot and bubbling.

Nutrition

Nutrition Facts
Pumpkin Mac and Cheese with Brown Butter, Sage, and Pecan Topping
Amount Per Serving
Calories 325.14 Calories from Fat 171
% Daily Value*
Fat 19.01g29%
Saturated Fat 10.38g65%
Cholesterol 52.28mg17%
Sodium 387.19mg17%
Potassium 226.19mg6%
Carbohydrates 25.32g8%
Fiber 1.9g8%
Sugar 4.09g5%
Protein 13.63g27%
Vitamin A 3012.06IU60%
Vitamin C 1.37mg2%
Calcium 180.51mg18%
Iron 1.18mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pumpkin Mac and Cheese, Pumpkin Mac and Cheese Recipe
Tried this recipe?Let me know how it was!

Pumpkin Mac and Cheese Pinnable Image

This post was first published on An Edible Mosaic on November 18, 2014. I updated it with more information on July 23, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Side Dishes Tagged: Brie Cheese, Brown Butter, Cheddar Cheese, Mac and Cheese, Macaroni and Cheese, Pasta, Pecans, Pumpkin, Pumpkin Mac and Cheese, Sage, Side Dishes

Comments

  1. Meriem @ Culinary Couture says

    November 23, 2014 at 10:49 pm

    This sounds amazing!

    Reply
  2. Joanne says

    November 23, 2014 at 9:58 am

    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.

    Reply
  3. Jennifer Farley says

    November 19, 2014 at 9:01 pm

    This is absolutely stunning!

    Reply
  4. Cassidy Stockton says

    November 19, 2014 at 11:48 am

    Wow. Just hand me the entire casserole dish and we’ll be good. YUM!!

    Reply
  5. Christina says

    November 19, 2014 at 10:17 am

    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!

    Reply
  6. Laura (Tutti Dolci) says

    November 18, 2014 at 7:58 pm

    I love these flavors, Faith! Fall comfort at it’s best!

    Reply
  7. Erica says

    November 18, 2014 at 8:06 am

    Yummmm!! Sometimes the real thing is just very necessary!! Looks amazing

    Reply

Trackbacks

  1. Over 100 of the Best Pumpkin Recipes Ever says:
    October 12, 2016 at 7:37 pm

    […] Spiced Pumpkin Mac and Cheese with Brown Butter, Sage, and Pecan Topping. Get the recipe here. […]

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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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 email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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