Pumpkin macaroni and cheese is a fall-inspired twist on the classic comfort food. Whether for a weeknight dinner or a special autumn gathering, this recipe is sure to be a crowd-pleaser with its combination of sharp Cheddar and creamy Gruyère paired with a rich pumpkin sauce and tender pasta.

Creamy Pumpkin Mac and Cheese

Cook macaroni according to pkg. directions; drain and set aside.

Meanwhile, melt butter in a 5-qt. Dutch oven over medium heat; whisk in flour. Add heavy whipping cream, pumpkin, mustard and nutmeg. Cook and whisk until thickened and bubbly.  

Reduce heat to low; stir in Cheddar, Gruyère and macaroni; stir until combined. 

Transfer macaroni mixture to serving bowls. Top with fried sage and pepitas, if desired. Season to taste with garlic pepper. 

*To fry sage leaves, heat 2 Tbsp. Gustare Vita olive oil in a small nonstick skillet over medium-high heat. Add sage leaves and cook for 30 seconds to 1 minute or until crisp. Transfer to a paper towel-lined plate to cool. 
