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Pumpkin Macaroni and Cheese

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Pumpkin Macaroni and Cheese

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Use canned pumpkin to add some fall flavor to classic mac and cheese.

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Serving Size / Yield

8 servings

Ingredients

  • 2 C. elbow macaroni
  • 2 Tbs. butter
  • 2 Tbs. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 C. whipping cream
  • 1 C. whole milk
  • 1 C. Fontina cheese, shredded
  • 1 15 oz. can pumpkin
  • 1 Tbs. fresh sage
  • 1/2 C. bread crumbs
  • 1/2 C. Parmesan cheese, grated
  • 1/3 C. walnuts, chopped
  • 1 Tbs. olive oil

Directions


  1. Preheat oven to 350 degrees.

  2. Cook pasta then return to pot.

  3. For cheese sauce melt butter over medium heat.

  4. Stir in flour, salt, and pepper. Add whipping cream and milk.

  5. Cook and stir over medium heat until slightly thickened and bubbly.

  6. Stir in cheese, pumpkin, and sage until cheese is melted.

  7. Stir cheese sauce into pasta.

  8. Transfer macaroni to an ungreased 2-quart rectangular baking dish.

  9. In a small bowl combine bread crumbs, parmesan cheese, walnuts, and oil. Sprinkle over pasta.

  10. Bake,uncovered for 30 minutes until top is bubbly and golden.

  11. Let stand 10 minutes before serving.