Name: Pumpkin Mac and Cheese with Brown Butter, Sage, and Pecan Topping
Prep time: 20 min
Cook time: 40 min
Yield: 15 servings
Ingredients: 1/2 cup pecans (toasted); 3 tablespoons unsalted butter; 3/4 cup Panko breadcrumbs; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon minced fresh sage leaves; 12 ounces farfalle pasta (or another pasta shape you like); 2 tablespoons unsalted butter (plus more to grease the dish); 1 medium onion (diced); 1 large clove garlic (minced); 3 tablespoons all-purpose flour; 2 1/2 cups milk (warmed slightly); 1 cup canned pumpkin puree (not pumpkin pie filling); 1 1/2 teaspoons Worcestershire sauce; 1 teaspoon Dijon mustard; 1 bay leaf; 1/2 teaspoon sweet paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 1/8 teaspoon hot sauce (optional); 16 ounces triple crème brie cheese (rind trimmed and chopped into chunks); 4 ounces sharp cheddar cheese (shredded); 1 tablespoon minced fresh sage leaves