Pumpkin Mac and Cheese with Sage Brown Butter Breadcrumbs

Ingredients

- 6 servings +

• 1 lb (16 oz) cavatappi or cellentani pasta, uncooked
• 4 tbsp unsalted butter, divided (2 tbsp for roux, 2 tbsp for breadcrumbs)
• 2 tbsp all-purpose flour, to thicken cheese roux
• 2 cups whole milk, warmed
• ½ cup heavy cream, for velvety richness
• 1 cup 100% pure pumpkin puree, canned or fresh
• 2 cups sharp cheddar cheese, freshly shredded
• 1 cup Gruyère cheese, freshly grated
• ½ cup Fontina or mozzarella cheese, for gooey stretch
• ¼ tsp ground nutmeg and garlic powder, flavor enhancers
• ¾ cup panko breadcrumbs, for crispy topping
• 8 fresh sage leaves, whole, fried in brown butter
• 1 tsp kosher salt and black pepper, to taste