Ingredients

4 tablespoons unsalted butter, divided

3 cloves garlic, finely chopped, divided

8 leaves fresh sage

3/4 cup panko breadcrumbs

1/8 teaspoon salt (for breadcrumbs)

1/8 teaspoon black pepper (for breadcrumbs)

1 pound short-cut pasta (mezze rigatoni recommended)

1 cup canned pumpkin purée

3/4 cup low-fat cottage cheese (2% recommended)

1/4 cup half & half

1/2 cup grated parmesan cheese

1 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

1/8 teaspoon ground nutmeg

1/2 cup reserved pasta water

Instructions

Step 1: Heat a medium saucepan over medium heat and add two tablespoons of unsalted butter. For extra flavor, brown the butter until it turns a rich golden brown with a nutty aroma. Add one clove of finely chopped garlic and sauté for 30 seconds to 1 minute until fragrant and lightly golden. Transfer this garlic butter mixture to a blender.

Step 2: Return the saucepan to medium heat and add the remaining two tablespoons of unsalted butter. Once melted, add the fresh sage leaves and sauté for 30 seconds until fragrant and sizzling. Add the panko breadcrumbs along with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Toast the breadcrumbs, stirring frequently, for about 3 minutes until golden and crisp. Transfer to a bowl and let cool.

Step 3: Bring a large pot of generously salted water to a rolling boil. Cook the pasta until al dente, then reserve 1/2 cup of the hot pasta water before draining.

Step 4: Add the canned pumpkin purée, low-fat cottage cheese, half & half, grated parmesan cheese, kosher salt, freshly cracked black pepper, ground nutmeg, and the reserved pasta water to the blender with the garlic butter mixture. Blend until completely smooth and creamy. Taste and adjust seasoning if needed.

Step 5: Return the drained pasta to the large pot and pour the pumpkin sauce over it. Stir gently to coat the pasta evenly with the sauce.

Step 6: Divide the mac and cheese into bowls and top each serving with the crispy toasted garlic sage breadcrumbs. Serve immediately and enjoy!

Tips & Variations

For a nuttier flavor, don’t rush browning the butter—it adds depth to the sauce and toast.

If you prefer a vegan option, substitute dairy ingredients with plant-based alternatives and use nutritional yeast instead of parmesan.

Swap sage for fresh thyme or rosemary for a different herbaceous note.

Add a pinch of cayenne pepper or smoked paprika to the sauce for a subtle kick.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or half & half to loosen the sauce if it has thickened. The crispy breadcrumb topping is best added fresh before serving as it will lose its crunch when stored.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, you can roast and purée fresh pumpkin, but make sure it’s cooked until soft and pureed smoothly to achieve the right texture and flavor.

What pasta works best for this recipe?

Short-cut pasta like mezze rigatoni is ideal because its shape holds the creamy sauce well. Other options include elbow macaroni, penne, or shells.