There's nothing cozier—or easier to pull off—than sheet-pan mac and cheese. It's perfectly creamy and crunchy, lacking in any superfluous bits. And when pumpkin and brown butter join the party, well, it's unstoppable. This recipe draws inspiration from Amanda Hesser's <a href=2534-baking-sheet-macaroni-and-cheese>Baking Sheet Macaroni and Cheese</a>, which I've made approximately one million times each winter since it was published in 2010. Think of this fall-flavor-forward version as a flexible blueprint: play around with cheese-type, and scale up (or down) the pumpkin to your taste. Toss in caramelized shallots, or chunks of roasted pumpkin or squash if you please. Panko can be swapped out for other breadcrumbs, or jazzed up with a pinch of cayenne. No matter what path you take, just be sure to go back for seconds.

Oct. 1, 2021, 11:50 a.m.

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