Pumpkin Mac and Cheese with Mozzarella, Parmesan, and Crispy Sage
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Ingredients & Equipment
What we send
- 1/8 ouncesage
- 3 clovesgarlic
- 6 ouncesrigatoni
- 2 ouncesshredded mozzarella cheese
- 2 packetsunsalted butter
- 1 canpumpkin purée
- 1 ouncegrated Parmesan cheese
- 18 x 5.5" aluminum tin
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium high-sided pan
- baking sheet
Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Reshape aluminum tin, if bent. Rinse sage. Pick sage leaves, discarding stems, then thinly slice half (leave remaining leaves whole for Step 3). Peel shallot and thinly slice into rings. Mince garlic.
Season boiling water generously with salt. Stir in rigatoni and cook until al dente, about 11 minutes. Reserve ½ cup pasta cooking water (it's easiest to reserve this water in a liquid measuring cup, if you have one), then drain and set aside.
While rigatoni cooks, heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add whole sage leaves. Swirl pot occasionally until sage leaves are crispy, 2-3 minutes. Remove pan from heat. Using a slotted spoon, transfer crispy sage to a paper towel–lined plate to drain, reserving sage oil in pan for the next step.
Place pan with sage oil over medium heat. When oil is shimmering, add shallot, garlic, and sliced sage. Sauté, stirring, until softened, 3-4 minutes. Season with ½ teaspoon salt and pepper as desired. Remove pan from heat.
Bake mac and cheese
To pan with aromatics, still off heat, stir in mozzarella, butter, rigatoni, ½ cup pumpkin puree, and half of Parmesan. Adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce clings to noodles. Taste and add salt and pepper. Transfer mac and cheese to prepared tin (if you prefer, you can also use a small baking dish) and spread in an even layer. Sprinkle over remaining Parmesan. Place tin on a baking sheet; bake until cheese is golden, 5-6 minutes.
Serve pumpkin mac and cheese
Once baked, garnish pumpkin mac and cheese with crispy sage leaves. Enjoy!