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Pumpkin Mac and Cheese

Pumpkin Mac and Cheese with Mozzarella, Parmesan, and Crispy Sage

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Recipe Details


One of the phrases we love most in this world? "Mac and cheese—for the table." This seasonal version features a pumpkin purée for creamy texture and subtle sweetness. It's stirred into a sauce with mozzarella, butter, aromatics, Parmesan, and starchy pasta cooking water to coat rigatoni noodles. On top, crispy fried sage leaves make an aromatic and elegant garnish.


  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 610
  • Protein 22g
  • Total Carb 74g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sage
    1/8 ounce
  • shallot
  • garlic
    3 cloves
  • rigatoni
    6 ounces
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese
  • unsalted butter
    2 packets
    unsalted butter
  • pumpkin purée
    1 can
    pumpkin purée
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • 8 x 5.5" aluminum tin
    8 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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Cook rigatoni

    Cook rigatoni

    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.

  3. Fry sage

    Fry sage

    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.

  4. Sauté aromatics

    Sauté aromatics

    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.

  5. Bake mac and cheese

    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.

  6. Serve pumpkin mac and cheese

    Serve pumpkin mac and cheese

    Once baked, garnish pumpkin mac and cheese with crispy sage leaves. Enjoy!

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