Pumpkin Sage Mac & Grilled Cheese

When Comfort Food Gets a Cozy Upgrade

Hey foodie friends! Clara here, your partner in culinary crime. Raise your hand if you’ve ever stared into your fridge, craving something that feels like a warm hug but also makes your taste buds do a happy dance? 🙋‍♀️ That’s exactly where this magical mashup was born! Today, we’re turning two iconic comfort foods—creamy mac & cheese and toasty grilled cheese—into one mind-blowing, fork-and-knife masterpiece: Pumpkin Sage Mac & Grilled Cheese. Imagine golden sourdough cradling velvety pumpkin mac, double layers of melty vegan cheese, and crispy sage leaves kissed with garlic butter. It’s like autumn decided to throw a party in your mouth, and everyone’s invited! This isn’t just a sandwich; it’s a mood. Perfect for rainy Sundays, post-leaf-pile lunches, or when you need edible sunshine. Ready to make your kitchen smell like a cozy café? Let’s dive in!

The Happy Accident That Started It All

Picture this: It’s a drizzly Tuesday, and I’m testing a batch of my Creamy Pumpkin Mac & Cheese (you know, the one with cashew cream and roasted garlic?). I’d made way too much—classic Clara move—and had a bowl staring me down. At the same time, my kiddo was begging for grilled cheese. In a “why not?” moment, I slathered that leftover mac between slices of sourdough with some Violife cheddar, brushed the outside with sage butter I’d made for pasta… and BAM. The first bite was pure magic: crispy, gooey, savory-sweet, with that earthy sage singing backup. My kid’s eyes got wide as pumpkins! Now, it’s our fall ritual. We make a big pot of mac on Sundays just to “accidentally” have leftovers for these sandwiches. Sometimes the best recipes aren’t planned—they’re discovered with a hungry heart and a little mess!

Your Flavor Toolkit

Gather these goodies! Pro tip: Use room-temperature vegan butter—it blends smoother with the sage.

• 8 slices sourdough bread – The tangy crunch is essential! No sourdough? Try ciabatta or whole grain. Chef’s insight: Stale bread grills extra crispy!
• 8 slices vegan cheese – I love Violife cheddar or Follow Your Heart provolone. Sub tip: Not vegan? Sharp white cheddar works beautifully.
• 4 tbsp vegan butter – Miyoko’s or Earth Balance. Chef’s hack: Salted butter adds depth!
• 2 tbsp finely chopped fresh sage – DO NOT use dried—fresh is non-negotiable for that floral punch. Sub tip: No sage? Try thyme or rosemary.
• 2 cups pumpkin mac and cheese – Use my recipe (it’s nut-free!) or store-bought. Insight: Chilled mac holds its shape better in the sandwich!Print
  

  Pumpkin Sage Mac & Grilled Cheese

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  • Author: clarawhitmore
  • Total Time: 18 mins
  • Yield: 4 servings 1x
  • Diet: Vegan

  Print Recipe

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  Description

  A fall-inspired grilled cheese that combines creamy pumpkin mac and cheese, melty vegan cheese, and crispy sage butter between golden sourdough slices for a comforting, flavorful sandwich.

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  Ingredients

  Scale 1x2x3x

  • 8 slices sourdough bread
  • 8 slices vegan cheese
  • 4 tbsp vegan butter
  • 2 tbsp finely chopped fresh sage
  • 2 cups pumpkin mac and cheese (prepped ahead or store-bought)

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  Instructions

  1. In a small skillet, melt vegan butter over medium heat. Add chopped sage and sauté for 1–2 minutes until fragrant. Set aside.
  2. Lay out bread slices. On half of them, layer 1 slice vegan cheese, 1/2 cup pumpkin mac and cheese, another slice of vegan cheese, then top with a second slice of bread.
  3. Brush the outer sides of each sandwich with sage butter.
  4. Heat a non-stick skillet over medium heat. Grill sandwiches for 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted.
  5. Slice and serve hot, optionally with soup or salad.

  Notes

  • Use a panini press for an evenly crisp crust.
  • Gluten-free bread can be substituted for sourdough.
  • Fresh sage is best, but dried sage can be used (reduce to 1 tsp).

  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Category: Main Dish
  • Method: Grill
  • Cuisine: American

  Nutrition

  • Serving Size: 1 sandwich
  • Calories: 420
  • Sugar: 4g
  • Sodium: 750mg
  • Fat: 21g
  • Saturated Fat: 6g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 0mg

  Keywords: pumpkin mac and cheese grilled cheese, vegan grilled cheese, sage butter sandwich, fall comfort food

Let’s Build That Golden Dream

Don’t rush the grill—low and slow wins the crispy-gooey race!

1. Sage-Infused Butter: Melt vegan butter in a small pan over medium-low heat. Add chopped sage and sauté 1-2 minutes until fragrant (like walking through an herb garden!). Chef’s hack: Add 1 minced garlic clove here for extra oomph! Transfer to a bowl and let cool slightly—it thickens as it sits.
2. Sandwich Assembly: Lay out sourdough slices. On 4 slices, layer: 1 slice cheese → ½ cup cold pumpkin mac (press it gently to edges) → another cheese slice. Top with remaining bread. Pro tip: Cheese on both sides “glues” the mac in place!
3. Butter Up: Generously brush outer sides of each sandwich with sage butter. Secret: Use a pastry brush—it distributes flavor better than spreading.
4. Grill to Perfection: Heat a non-stick skillet or griddle over medium (not high!). Cook sandwiches 3-4 minutes per side, pressing gently with a spatula until golden brown and cheese oozes when peeked. Game-changer: Cover skillet with a lid for 1 minute to melt cheese faster without burning bread!
5. The Grand Finale: Transfer to a cutting board. Let rest 1-2 minutes (prevents mac eruption!), then slice diagonally. Why diagonal? More surface area for cheese pulls!

Plate It Like You Mean It

Serve these beauties hot with extra sage butter for dipping! I love pairing them with a simple arugula salad dressed in lemon vinaigrette—the peppery greens cut through the richness. For soup lovers, dunk into roasted tomato soup. Presentation tip: Stack sandwiches slightly overlapping on a wooden board, garnish with fried whole sage leaves, and watch the Instagram frenzy unfold!

Shake Up Your Sandwich

This recipe is your playground!

• Protein Power: Add crispy tempeh bacon or sautéed mushrooms to the mac layer.
• Spice It Up: Stir 1 tbsp harissa or chipotle paste into the pumpkin mac.
• Cheese Switch: Swap vegan cheese for smoked gouda (vegan or dairy) or add nutritional yeast to the butter.
• Gluten-Free: Use GF sourdough and quinoa pasta in the mac.
• Sweet & Savory: Add a thin layer of fig jam under the cheese!

My Kitchen Confessions

This recipe has seen some glow-ups! Version 1.0 involved me frantically scooping escaped mac from the skillet—turns out, chilled mac is the structural hero. I also learned the hard way: high heat = blackened bread + cold center. Medium is your BFF! Funny story: My partner once tried to “healthify” it by adding kale to the mac. Bless him… but no. This is indulgent joy food—balance comes later! Now, I double the sage butter because my neighbors “casually” drop by when it’s simmering. Pro move: Make extra pumpkin mac and freeze flat in bags for instant sandwich magic!

Your Questions, Solved!

Q: Can I use canned pumpkin instead of homemade mac?
A: You need prepared pumpkin mac and cheese, not plain pumpkin! Canned pumpkin won’t have the creamy-cheesy base. Shortcut: Mix 1 cup canned pumpkin into 2 cups store-bought vegan mac.

Q: My sandwich is falling apart! Help?
A: Three fixes: 1) Chill your mac thoroughly. 2) Use thicker bread slices. 3) Don’t overstuff—stick to ½ cup mac per sandwich. If it leaks, embrace the “rustic” vibe!

Q: Can I air-fry these?
A: Absolutely! Brush with sage butter, air-fry at 375°F for 6-8 minutes, flipping halfway. Spritz with oil for extra crispness.

Q: How do I store leftovers?
A: Reheat in a skillet (not microwave!) to maintain crispness. They’ll keep refrigerated for 2 days—though they rarely last that long!

Nutritional Highlights (Per Sandwich)

Calories: ~400 | Carbs: 36g | Fat: 20g | Protein: 8g | Fiber: 4g
Note: Stats vary based on ingredients. Pumpkin adds vitamin A, while sage offers antioxidants!