"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Sage Mac and Cheese Recipe

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This recipe for Pumpkin Sage Mac and Cheese, by , is from The Dodd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alex Dodd


1 lb pasta
2 tbsp salted butter
2 small shallots finely diced
1 pinch salt
1 pinch red pepper flakes
3 sage leaves chopped
1 tbsp all purpose flour
2.5 cups half n half
2.5 cups cheddar divided
1.5 cup Red Apple smoked gruyere divided
1 cup pumpkin puree
1/2 tsp salt
1 tbsp honey

This can be done in the foodi!

Cook pasta according to directions and set aside.
Meanwhile, melt 2 tbsp butter in a sauce pan and add diced shallots, salt, and red pepper flakes.
Then, cook for a few minutes until fragrant and softened.
Add sage leaves and cook for another two minutes.
Add flour and whisk for 2 minutes until a roux forms.
Once the flour cooks out, add half n half and whisk.
After that, season to taste and then let the mixture cook and reduce for 5-10 minutes.
Whisk in 2 cups cheddar, 1 cup smoked gruyere and all of the pumpkin puree.
Add honey and once again, season to taste.
Add pasta, stir until evenly combined, and season with salt and pepper to taste.
Place mac n cheese mixture in a baking dish and sprinkle with the remaining 1/2 cup of cheddar and 1/2 cup of gruyere. Pop it under the broiler for a few minutes and serve!




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