Pumpkin Mac And Cheese
Just when you thought mac and cheese couldn’t get any better, right? Adding pumpkin gives this super-easy recipe a rich, creamy, fall-flavored makeover. YUM!

Ingredients

  • 2cups


    Elbow Macaroni

  • 2tbsp


    Butter

  • 2tbsp


    Flour

  • 1/2tsp


    Salt

  • 1/2tsp


    Pepper

  • 1cup


    Whipping Cream

  • 1cup


    Whole Milk

  • 4oz


    Shredded Fontina Cheese

  • 15oz


    Can Pumpkin

  • 1tbsp


    Sage

  • 1/2cup


    Breadcrumbs

  • 1/2cup


    Freshly Grated Parmesan Cheese

  • 1/3cup


    Chopped Walnutsoptional

  • 1tbsp


    olive oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cook pasta in a large pot following package directions. Drain and return to pot.
  3. For cheese sauce, in a medium saucepan 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. Stir in cheese, pumpkin, and sage until cheese is melted.
  4. Stir cheese sauce into pasta to coat.
  5. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
  6. In a small bowl combine breadcrumbs, Parmesan, walnuts, and oil. Sprinkle over pasta.
  7. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand for 10 minutes before serving. If desired, sprinkle with sage leaves.