It’s the last day of September!
I thought there was no better way to celebrate than with a PUMPKIN RECIPE!
Mmmmmm…this time of year, I can’t quit it with the pumpkin. I want it in my coffee, in my waffles, in my desserts and even in my savory suppers too. My favorite savory pumpkin combination is pumpkin with sausage…it just never lets me down. I made this baked gooey and delicious PUMPKIN & SAUSAGE MAC and CHEESE and my family went nuts. It’s everything you want a fall casserole to be. Just add a salad on the side and dinner is done!
Happy pumpkin season!
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Pumpkin & Sausage Mac & Cheese
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Description
Traditional mac & cheese gets a fall twist with pumpkin and sausage! The perfect entrée or side for your fall supper.
Ingredients
- 1 pound of a short-cut pasta cooked to al dente (we use g-free)
- 1 pound of Italian sausage (you can use either sweet or spicy)
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 1 red onion, chopped
- 3 cloves of garlic, chopped
- 3 tablespoons flour (you can sub with g-free!)
- ¼ cup milk (we use 2%)
- 1 (15 oz) can of pumpkin (I use Libby’s)
- 2½ cups shredded sharp cheddar cheese
- ½ cup of grated Parmesan cheese, to garnish
- ½ cup Italian-style breadcrumbs (we use Aleia’s g-free)
- chopped fresh sage to garnish, optional
Instructions
- Preheat oven to 400 degrees.
- Grease (I used Pam) a 9×12 baking dish or several individual baking dishes (this serves 4 to 6). Set aside
- Make sure your pasta is cooked and ready to go!
- In a large skillet over medium-high heat, brown your sausage in a big drizzle of EVOO until browned and crumbly.
- Add in a big pinch of both salt and pepper followed by your chopped onion. Allow your onion to sauté until tender (about 5 minutes) then stir in your chopped garlic and flour. Stir everything for one minute and then quickly whisk in your milk to make a “roux” (a little sauce in the pan). Bring the heat up to a bubble and then reduce it down to a simmer.
- Stir your pumpkin and cheddar cheese right into the sausage mixture. Let everything bubble together about five minutes and then remove from heat. Add your pasta to the sausage mixture, toss everything together and then pour it into your prepared baking dish.
- Once your mac and cheese is in the dish, sprinkle both your Parm and your breadcrumbs on top and then pop this in the oven to brown up (about 15 minutes).
- Once browned and bubbly, remove from oven and garnish with chopped fresh sage before serving.
Notes
We, of course, make this gluten-free using Trader Joe’s g-free pasta as well as g-free flour and breadcrumbs. Easy swaps to create a delicious gluten-free meal!
Charmaine Ng | Architecture & Lifestyle Blog says
A perfect fall twist to the mac n cheese! Yum! ☺️
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Jill says
Oh this really looks great Shay!
Thank you for posting this ?
Nikki says
Yum! Just had this. Perfect for a cool, fall night. I *may* have doubled the sausage just to be sure there was a taste in every bite!
Mix and Match Mama says
BRILLIANT!! You cannot have too much sausage in a recipe!!!!
Debbra Weber says
I’m making this for dinner tonight!
Mix and Match Mama says
I hope you love it!!
Brooke Green says
Is the milk amount correct? Is seems like it needs more than 1/4 cup…?
Thanks!
Mix and Match Mama says
Yes! The pumpkin makes it creamy so you don’t have to use a lot of milk.