Name: Pumpkin Mac and Cheese with Toasted Panko and Sage Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup plus 2 tablespoons unsalted butter, divided; 3 cloves garlic, grated and divided; 1/2 cup panko breadcrumbs; 2 teaspoons kosher salt, divided, plus more for pasta water; 3/4 teaspoon ground black pepper, divided; 1/4 cup grated parmesan cheese; 1 pound dry cavatappi pasta; 6 sage leaves; 1/2 medium yellow onion, grated; 2 tablespoons all-purpose flour; 1 teaspoon ground mustard; 1/4 teaspoon ground nutmeg; 1/4 teaspoon cayenne pepper; 2 cups whole milk; 1 (15-ounce) can pumpkin puree; 8 ounces fontina cheese, shredded; 8 ounces smoked gouda cheese, shredded

If you adore cozy, creamy, and just slightly unexpected comfort food, then you’re going to fall head over heels for this Pumpkin Mac and Cheese with Toasted Panko and Sage Recipe. It’s the perfect way to bring a little warmth and autumn flair to your table, blending rich pumpkin puree with melty cheeses and a golden, crunchy topping. Trust me, once you try this, it’s going to become your go-to when you want something that feels fancy but comes together without a fuss. I absolutely love how the sage-infused butter and toasted panko add that next level touch — it’s like taking classic mac and cheese up a notch every time.

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Why You’ll Love This Recipe

Comforting yet unique: The pumpkin adds a cozy autumn twist that’s creamy and slightly sweet, blending beautifully with sharp and smoky cheeses.
Crunchy texture contrast: Toasted panko mixed with parmesan creates a golden topping that’s crisp without overpowering the dish.
Fresh herb aroma: Fried sage leaves in browned butter give it an earthy, fragrant boost that really elevates this mac and cheese.
Easy to follow: Even if you’re new to cooking with pumpkin or pastry techniques, this recipe guides you step-by-step for guaranteed deliciousness.

A large white bowl is filled with a creamy, light orange macaroni mixture made from spiral pasta coated in cheese sauce. The top layer is sprinkled evenly with fine, light brown breadcrumbs and garnished with a few fresh green sage leaves spread across. The bowl sits on a colorful floral cloth with orange, blue, and white flowers. Nearby are two wooden-handled forks resting on the cloth and a vase with orange and pink flowers. In the background, two clear glasses with a light amber drink sit on a white marbled surface, with stacked white bowls to the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Pumpkin Mac and Cheese with Toasted Panko and Sage Recipe lies in the balance of fresh, pantry-friendly ingredients that come together to create layers of flavor. Each ingredient plays a vital role, so sourcing fresh butter and quality cheese will really pay off here.

Unsalted butter: Using unsalted butter lets you control the saltiness—the base for browning and flavor building.
Garlic: Grated garlic adds subtle warmth and aroma without overpowering the creamy sauce.
Panko breadcrumbs: These toast up quickly to provide light, flaky crunch on top.
Kosher salt: Essential for seasoning pasta water and the sauce perfectly.
Ground black pepper: Adds gentle heat and depth to the cheese sauce.
Parmesan cheese: Gives that sharp umami edge in the topping and sauce.
Dry cavatappi pasta: The spiral-shaped pasta holds onto the sauce beautifully for maximum flavor in every bite.
Sage leaves: These fresh leaves fry up crisp and infuse the browned butter with a woodsy aroma.
Yellow onion: Grated onion melts seamlessly into the sauce for sweetness and complexity.
All-purpose flour: Helps thicken the sauce for a velvety finish.
Ground mustard: A little mustard powder adds a quiet tang to balance richness.
Ground nutmeg: This warm spice pairs perfectly with pumpkin’s mellow sweetness.
Cayenne pepper: Just a pinch to give the sauce a subtle kick.
Whole milk: The foundation of the creamy sauce, whole milk ensures richness without heaviness.
Pumpkin puree: Canned or homemade pumpkin adds that signature autumn flavor and creamy texture.
Fontina cheese: Melts a little nutty and gooey—perfect for smoothness.
Smoked gouda cheese: Adds a smoky note that complements both the pumpkin and the sage.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love encouraging friends to put their own spin on this Pumpkin Mac and Cheese with Toasted Panko and Sage Recipe. Whether you want to make it vegetarian, spice it up, or lighten it, it’s so easy to tweak without losing its soul.

Vegetarian Version: Skip the smoked gouda if you want to keep things milder and opt for extra fontina or a sharp cheddar for depth.
Spicy Kick: Add a pinch more cayenne or some red pepper flakes to the cheese sauce if you like that heat level raised.
Dairy-Free: I haven’t tried this one myself, but swapping in plant-based milk and dairy-free cheeses could work with careful seasoning and a bit of nutritional yeast for cheesiness.
Seasonal Twist: Swap pumpkin for butternut squash puree for a slightly sweeter, nutty vibe that still pairs beautifully with sage.

How to Make Pumpkin Mac and Cheese with Toasted Panko and Sage Recipe

Step 1: Toasting Your Panko for That Perfect Crunch

Start by melting 2 tablespoons of butter in a small nonstick skillet over medium heat. Toss in one grated garlic clove and cook just until fragrant, about 30 seconds—don’t let it burn! Then stir in the panko breadcrumbs along with half a teaspoon salt and a quarter teaspoon pepper. Toast these while stirring frequently for about 2 minutes until a gorgeous golden brown. This toasted panko topping, tossed with parmesan at the end, is a game changer and the crunch you won’t want to skip. Once done, transfer to a small bowl so it can cool—this keeps it crisp and ready for topping.

Step 2: Cooking the Pasta Just Right

Bring a large pot of salted water to a boil and add your cavatappi. Cook it until it’s just under al dente, usually about 5 to 6 minutes. I used to overcook pasta thinking it needed to be super soft for mac and cheese, but it really tastes best with a little bite since it’ll cook more once mixed with the sauce. Don’t forget to reserve half a cup of pasta water before draining—that starchy water is the secret to loosening the sauce later if it gets too thick.

Step 3: Infusing Butter with Sage and Building the Flavor Base

In the same pot over medium heat, melt the remaining quarter cup butter and add your sage leaves. Let these fry gently, stirring frequently, until the butter becomes deeply golden and smells nutty — about 3 to 4 minutes. This browned butter with sage is what makes this mac and cheese feel so luxurious. Remove the crispy sage leaves with a slotted spoon and place them on a paper towel to drain. Next, add the grated onion into the browned butter and cook until it’s soft and translucent, about 3 to 4 minutes. Toss in the remaining grated garlic cloves for the last 30 seconds to keep the flavors fresh and aromatic.

Step 4: Crafting the Creamy Pumpkin Cheese Sauce

Whisk in the flour, mustard powder, nutmeg, cayenne, and the remaining salt and pepper. Keep stirring for 3 to 4 minutes until the raw flour smell is gone — this little step ensures a smooth, rich sauce with no graininess. Gradually whisk in the milk until you have a silky base, then stir in the pumpkin puree. Let it simmer gently for about 5 minutes until thickened beautifully. I found that gently coaxing the sauce to thicken while stirring really helps get that kitchen-made, luscious texture.

Step 5: Melting in the Cheese and Finishing Up

Remove the pot from heat and gradually add the fontina and smoked gouda, whisking each handful into the sauce until melted before adding more. It’s important to do it off the heat to avoid the cheese getting grainy. Give the sauce a final taste and adjust salt as needed. Then fold in the drained pasta gently, adding reserved pasta water a tablespoon at a time to get the perfect sauce consistency — creamy but not soupy. Serve hot, topped generously with the toasted panko and crumbled fried sage leaves for that unforgettable crunch and herbaceous kick.

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Pro Tips for Making Pumpkin Mac and Cheese with Toasted Panko and Sage Recipe

Toast the panko just right: Keep a close eye when toasting breadcrumbs; they can go from perfectly golden to burnt in seconds.
Don’t skip browning the butter: That nutty flavor combined with sage truly transforms this from basic to restaurant-worthy.
Use freshly grated cheese: Shredding your own cheese melts better than pre-shredded and avoids clumps thanks to the anti-caking agents.
Adjust salt carefully: Parmesan and cheeses carry salt too, so taste before adding more to avoid over-seasoning.

How to Serve Pumpkin Mac and Cheese with Toasted Panko and Sage Recipe

A large bowl filled with creamy orange macaroni and cheese, topped with a light layer of crispy golden breadcrumbs and a few fried green herb leaves scattered on top; the bowl is white, sitting on a colorful floral cloth with a pair of wooden-handled forks in front. Behind the bowl, there are two clear glasses filled with an amber liquid and a stack of white bowls. The setting is on a white marbled surface with soft, natural lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this mac and cheese with the crispy, fragrant sage leaves and that golden panko-parmesan crunch — it adds such a beautiful texture contrast and herbaceous note. Sometimes I also sprinkle a little extra fresh cracked black pepper right before serving for a touch more bite.

Side Dishes

This dish pairs wonderfully with crisp green salads dressed simply with lemon vinaigrette or roasted vegetables like Brussels sprouts or green beans. I’ve also served it alongside roasted turkey or pork for festive family dinners — the pumpkin mac and cheese feels like a cozy hug on the side.

Creative Ways to Present

For special occasions, I like serving the mac and cheese in individual ramekins, topped with the crispy sage and toasted panko right before serving. It feels fancy without being complicated and looks gorgeous on the table!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it chills, so before reheating, I let it come to room temperature for about 20 minutes.

Freezing

If you want to freeze portions, I recommend leaving off the panko topping and adding it fresh after thawing and reheating. The mac and cheese freezes well for 1 to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the sauce as needed. Microwave works in a pinch, but stirring halfway through helps keep everything creamy and evenly warmed.

FAQs

Can I use other types of pasta for this Pumpkin Mac and Cheese with Toasted Panko and Sage Recipe?

Absolutely! While cavatappi works great because the sauce clings to its spirals, elbow macaroni, penne, or shell pasta would also work well. Just make sure to cook it just al dente so it doesn’t turn mushy when mixed with the sauce.
Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but keep in mind fresh pumpkin should be cooked, pureed, and strained to remove excess water before using. Using canned pumpkin puree is convenient and has the consistent texture and flavor ideal for this recipe.
How do I make sure the cheese sauce doesn’t get grainy?

Remove the sauce from the heat before adding shredded cheese and add it gradually, whisking constantly. Also, freshly shredded cheese melts more smoothly than pre-shredded varieties that contain anti-caking agents.
Can I prepare this Pumpkin Mac and Cheese with Toasted Panko and Sage Recipe ahead of time?

You sure can! Prepare it up to the point of baking or serving, then refrigerate. Add the toasted panko and sage topping just before serving or reheating to keep the crunch.

Final Thoughts

This Pumpkin Mac and Cheese with Toasted Panko and Sage Recipe has quickly become one of my favorite comfort dishes to make as the weather cools down. It’s one of those recipes where every bite feels like a cozy hug — creamy, cheesy, with that perfect hit of herb and crunch. I really hope you try making it, especially when you want a twist on classic mac and cheese that’s still familiar and totally crave-worthy. Honestly, when I serve this to friends and family, it disappears fast, so consider yourself warned! Enjoy every warm, cheesy spoonful.