Pumpkin Mac and Cheese
"Creamy, comforting pumpkin mac and cheese topped with crispy breadcrumbs, prosciutto, and fried sage. Perfect to satisfy any autumn craving."
-- @eatdatedrink


Prep time 45mins
Cook time 25mins
Serves or Makes: 6


  • 1 pound rotini
  • 4 slices torn prosciutto
  • 1 medium chopped onion
  • 4 tablespoons divided butter
  • 3 tablespoons flour
  • 1/ 4 can India Pale Ale (IPA)
  • 8 ounces pumpkin purée
  • 2 cloves crushed garlic
  • 2 tablespoons chopped sage
  • 1 teaspoon chopped thyme
  • 1/ 2 teaspoon ground nutmeg
  • 2 cups heavy cream, (or milk)
  • 2 cups shredded comté cheese
  • 5 ounces grated parmesan cheese
  • 1/ 4 cup breadcrumbs, with Italian seasoning
  • 1 tablespoon olive oil
  • Kosher salt and black pepper to taste
  • black pepper


  • Step 1

    Preheat oven to 425-degrees F.

  • Step 2

    Boil a pot of salted water.

  • Step 3

    Heat a drizzle of olive oil on medium-high heat in your cast iron skillet with the prosciutto and sage. Cook on until crispy and remove from the skillet. Set aside in a small bowl for serving later.

  • Step 4

    Add another drizzle of olive to the empty skillet saute chopped onion with salt and pepper. Cook until translucent (about 5 minutes). Remove the onions from the skillet and set aside.

  • Step 5

    Add your pasta to the boiling salted water and cook as directed for al dente firmness (usually about 8-10 minutes) and drain when ready.

  • Step 6

    Melt 3 tbsp of butter to your empty skillet.

  • Step 7

    When the butter stops foaming, add 3 tbsp of flour (1 tablespoon at a time) whisking continuously. It will get lumpy - that’s okay!

  • Step 8

    Slowly whisk in the beer until the butter and flour mixture transforms into a paste-like consistency. If the mixture is aggressively bubbling, turn the heat down so the sauce bubbles slowly.

  • Step 9

    Continue whisking and gradually add the pumpkin pureé and cream.

  • Step 10

    Add the sauteed onions into the bubbling pumpkin cream.

  • Step 11

    Remove the skillet from the heat and slowly incorporate the shredded Comté and 3 oz of grated Parmesan with your whisk. The cheese should melt from warm sauce and the heat being held by the skillet.

  • Step 12

    When all the cheese has melted and the sauce appears smooth, add the pasta to the skillet and evenly coat it with the pumpkin cheese sauce.

  • Step 13

    Sprinkle the remaining Parmesan cheese, breadcrumbs, and a few dots of butter to the top of the pasta dish.

  • Step 14

    Place in the oven for 20-25 minutes until golden brown. For extra crispiness, turn your broiler on for the final 1-2 minutes of baking.

  • Step 15

    Remove from the oven, sprinkle the fried sage and prosciutto on top.