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Pumpkin Mac and Cheese

Makes: 8 servings
Serving size: 3/4cup
Prep 30 mins Bake 350°F 30 mins Stand 10 mins
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,
  • cal. (kcal) 409,
  • Fat, total (g) 26,
  • chol. (mg) 73,
  • sat. fat (g) 14,
  • carb. (g) 32,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 13,
  • vit. A (IU) 88,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 89,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 403,
  • Potassium (mg) 286,
  • calcium (mg) 222,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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