PUMPKIN MAC AND CHEESE

PUMPKIN MAC AND CHEESE image

Yield 8 bowls

Number Of Ingredients 13

Previous Next

2 cups dried elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup whipping cream
1 cup whole milk
4 ounces fontina cheese (shredded)
1 15-oz can pumpkin
1 tablespoon snipped fresh sage
1/2 cup soft bread crumbs
1/2 cup grated parmesan cheese
1/3 cup chopped walnuts

Steps:

1.Preheat oven to 350 degrees F 2. Cook pasta in a large pot following package directions. When pasta is done cooking drain and return to pot. 3. While pasta is cooking, in a medium sauce pan, melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. 4. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish 5. In a small bowl, combine bread crumbs, parmesan, walnuts, and oil; sprinkle over pasta. 6. Bake, uncovered, for 30 minutes, or until bubbly and top is golden. 7. Let stand 10 minutes before serving