Since I’m still on my comfort food kick and totally inspired by the season, I decided to whip up another classic dish and given it an injection of autumn: baked macaroni and cheese with pumpkin and sage. Sure, mac and cheese is great as it is, but you’d be surprised how much better it can be with the addition of pumpkin, giving it the slightest hint of sweetness. Sage is my absolute favorite herb to cook with during the fall and it pairs perfectly with pumpkin, so I figured, why not throw it in this dish, too?
I also wanted to write up this particular recipe to teach you readers a thing or two about classic cooking techniques. I recently featured a recipe here that used the classic “mother sauce” Béchamel — milk thickened with a roux (equal parts fat and flour) to make a white sauce. This one uses the basics for Béchamel but adds cheese to it, thus making it a Mornay sauce (read: fancy name for cheese sauce). See? You can make easy, tasty food and learn some fancy cooking skills along the way.
While you can use just about any cheese you’d like for this recipe, I suggest using a white, mild-flavored cheese, like white cheddar, Gouda, or Gruyere, as it won’t overpower the pumpkin flavor or hide the bright yellow-orange hue imparted by the pumpkin puree. And while this mac and cheese doesn’t need to be baked after the creamy sauce is cooked, popping it in the oven gives it a firmer texture and and crispy exterior.
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