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Pumpkin Mac and Cheese

Pumpkin Mac and Cheese
Makes: 8 servings
Serving size: 3/4cup
Prep: 30 mins Bake: 350°F 30 mins Stand: 10 mins
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  • user reviews (12)
Pumpkin Mac and Cheese
Ingredients
  • 2
    cups dried elbow macaroni (8 ounces)
  • 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 cup)
  • 1
    15 ounce can pumpkin
  • 1
    tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
  • 1/2
    cup soft bread crumbs
  • 1/2
    cup grated Parmesan cheese
  • 1/3
    cup chopped walnuts
  • 1
    tablespoon olive oil
  • Sage leaves (optional)
Directions

1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. 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. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

Nutrition Facts (Pumpkin Mac and Cheese)
  • Servings Per Recipe 8,
  • Calories 409,
  • Protein (gm) 13,
  • Carbohydrate (gm) 32,
  • Fat, total (gm) 26,
  • Cholesterol (mg) 73,
  • Saturated fat (gm) 14,
  • Monosaturated fat (gm) 8,
  • Polyunsaturated fat (gm) 4,
  • Dietary Fiber, total (gm) 3,
  • Sugar, total (gm) 5,
  • Vitamin A (IU) 88,
  • Vitamin C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 89,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 403,
  • Potassium (mg) 286,
  • Calcium (DV %) 222,
  • Iron (DV %) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (12)
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sgharis wrote:

My family LOVED this for Thanksgiving and even requested it again for Christmas! The two college kids liked it the best!

12/20/2011 05:26:16 PM Report Abuse
vdc5 wrote:

This mac & cheese is a definite keeper. Shamelessly, I added 4 oz. of browned pancetta to the sauce, left out the walnuts (I'm allergic) and sprinkled a little granulated garlic to the crumbs. Wow! Had it a few days later with some marinara meat sauce. Too good!

12/19/2011 06:54:16 PM Report Abuse
tmkfoodie wrote:

This recipe was terrible! Bland and boring. I even added extra cheese and fresh sage because I thought there wasn't enough cheese in the recipe. If you really want to make this than you will have to spice it up and be more creative. Good Luck.

11/16/2011 06:02:30 PM Report Abuse
hectorpalma wrote:

Made it with Gruyere cheese instead of fontina. Forgot to add salt and added it at the table. Making a double batch for Thanksgiving.

11/16/2011 08:59:32 AM Report Abuse
foodfiend20 wrote:

Adding to my review-- I used 1-1/2 cups "super skim"milk and 1/2 cup half and half.

10/31/2011 10:30:42 AM Report Abuse
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