dinner · american
Brown Butter Pumpkin Mac & Cheese with Crispy Sage
Ingredients Tap to check off
Instructions
1
Bring a large covered pot of water to a boil over high heat with most of the salt.
2
While the water heats, shred the cheddar on a box grater, mince the garlic, and pick the sage leaves from their stems.
3
Melt the butter in a 12-inch skillet over medium heat with the sage leaves and swirl 2 to 3 minutes until the butter smells nutty, flecks brown, and the leaves crisp.
4
Lift the sage onto a paper-towel-lined plate, lower the heat to medium-low, and stir the garlic into the brown butter for 30 seconds.
5
Whisk in the milk, pumpkin, Dijon, nutmeg, pepper, and remaining salt and simmer gently 3 to 4 minutes until steaming and slightly thick.
6
Drop the macaroni into the boiling water and cook 7 minutes, until just shy of tender.
7
Add the broccoli to the pot for the last 3 minutes, so the florets turn bright green and tender.
8
Scoop out half a cup of the pasta water, then drain the macaroni and broccoli together in a colander.
9
Take the sauce off the heat and stir in the cheddar and Parmesan until melted and smooth.
10
Fold in the macaroni and broccoli, adding splashes of pasta water until the sauce turns glossy and creamy.
11
Spoon into bowls and crumble the crispy sage leaves over the top.
-
Creamy Cauliflower Mac with Sweet Peas & Cheddar 25mVegetarianAmerican
-
Smoky Black Bean & Sweet Potato Chili with Avocado & Lime 32mVegetarianAmerican
-
Creamy Cashew, Potato & White Bean Soup with Mixed Vegetables 40mVegetarianAmerican
-
Creamy Tomato Basil Soup with Cheddar Grilled Cheese 35mVegetarianAmerican
-
Crispy Black Bean Burgers with Avocado Spread & Mixed Greens Salad 30mVegetarianAmerican
-
Caramelized Beef with Broccoli & Garlic Sesame Noodles 26mBeefChinese
📱 Cook Hands-Free on iOS & Android
Never touch your screen with messy hands
Open this recipe in WeeknightBite for TrueDepth facial gesture timers, smart grocery list sync, and automated weeknight meal planning.