Pumpkin and Sage Mac and Cheese

Can there EVER be too many takes on macaroni and cheese? I say, 'NO !"

This iteration starts with hefty cellentani pasta,  slices of Colby Jack cheese tucked into the hot pasta and a Cheddar and pumpkin sauce poured over top. Ribbons of sage, white pepper, and  a bit of Kosher salt get sprinkled and tossed in too.

Sprinkle on the buttered bread crumbs - I used pumpernickel bread to make the crumb. Bake ... 

KNOSH!

Pumpkin and Sage Macaroni and Cheese
a recipe from the Old Farmer's Almanac blog page

Ingredients:

12 oz. dry cellentani pasta, boiled to al dente stage

4 tbsp. butter, divided so that 1 tbsp is reserved for bread crumbs

1/4 c. flour

2 c. 2 % milk

6 oz. sharp Cheddar cheese

1 c. pumpkin puree

1/2 tsp. ground white pepper

1/3 c. fresh sage leaves, ribboned

2 oz. Colby Jack cheese, sliced 

3/4 c. fresh bread crumbs, tossed with melted butter

Making the Dish:

1. Bring a big pasta pot of salted water to a boil and toss in the cellentani.

2. While the pasta cooks, melt 3 tbsp. butter in a saucepan, allowing it to brown slightly.

3. Add the flour and stir to make a roux. Slowly whisk in the milk, whisking to begin thickening the sauce.

4. Add the chunks of Cheddar and stir to melt.

5. Add the pumpkin and whisk to make a smooth sauce. Stir in the white pepper and sage leaves and set the sauce aside off the heat.

6. Butter a casserole dish and heat the oven to 350 degrees F. Drain the pasta and pour it into the casserole dish.

7. Dot the Colby Jack cheese down into the drained pasta, pour the Cheddar pumpkin sauce over top, using a fork to tussle the pasta a bit and getting the sauce to settle down in and around the pasta.

8. Melt the 1 tbsp. measure of butter and toss together with bread crumbs. Sprinkle over top the pasta and cheese and bake for 35 minutes or so ... until the crumbs are crisped and the cheese is bubbly.

9. Garnish with some sage leaves and serve piping hot.