This pumpkin mac & cheese comes together in just one pot, making it a perfect dinner for fall camping trips!
Panko Sage Topping
1tablespoonchopped fresh sage(4-6 leaves)
Pumpkin Mac & Cheese
1cupgruyere cheesefinely grated
To make the panko sage topping: Heat oil in a skillet over medium. Add the panko and sage, stir to coat. Add the garlic. Stir the mix frequently until the panko is golden brown. Remove the topping and set aside.This can be done at home ahead of time. Place in an airtight container and pack in your pantry box.
Place the elbow macaroni in the empty skillet. Add water to cover (about 2 cups) and the salt. Stir to combine.
Bring to a boil, stirring frequently. Cook until the pasta is tender (check the pasta's packaging for a good time estimate). When the pasta is done, the water should be mostly - but not entirely - absorbed. If needed, drain excess water, or add in a bit of water if the pan is too dry.
Mix the pumpkin puree and cheese in with the pasta and remaining water (which will help create the sauce).
Serve in bowls with the crunchy Panko Sage Topping. Enjoy!
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/pumpkin-mac-and-cheese/