Pumpkin Bacon Mac & Cheese
 
 
You'll be eating this Pumpkin Bacon Mac & Cheese from now until spring.
Author:
Recipe type: Main
Ingredients
  • 3 tbsp. olive oil
  • ½ c. whole sage leaves, plus 2 tsp. finely chopped fresh sage leaves
  • ¾ lb. short pasta, such as shells
  • Kosher Salt
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 c. milk
  • 1 (15-oz) can pure pumpkin puree
  • 2 c. gruyere cheese, shredded
Instructions
  1. In a small skillet, heat oil. Add sage leaves and cook, stirring a few times, until crisp, about 30 seconds. Remove sage to paper-towel lined plate.
  2. Meanwhile, in a medium pot of boiling salted water, boil pasta until al dente, per package instructions.
  3. Return empty pot to medium heat and melt butter. Add flour and finely chopped sage cook, stirring, 1 minute. Slowly whisk in milk and pumpkin puree. Bring to a boil, then reduce heat to medium and simmer, stirring, until sauce thickens, about 4 minutes.
  4. Remove from heat and add cheese a handful at a time, stirring to combine. Season with salt. Add pasta to cheese sauce and stir to coat. Top with crispy sage leaves and serve.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/09/24/pumpkin-bacon-mac-cheese/