Rating: 4 stars
191 Ratings
  • 5 star values: 87
  • 4 star values: 38
  • 3 star values: 28
  • 2 star values: 14
  • 1 star values: 24

Here's a mac and cheese that veers off the beaten path! Pumpkin adds moisture and an irresistibly earthy flavor to the easy casserole recipe.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
bake:
30 mins
stand:
10 mins
total:
1 hr 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

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  • 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.

  • 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

409 calories; fat 26g; cholesterol 73mg; saturated fat 14g; carbohydrates 32g; mono fat 8g; poly fat 4g; insoluble fiber 3g; sugars 5g; protein 13g; vitamin a 87.9IU; vitamin c 3mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 88.7mcg; vitamin b12 0.5mcg; sodium 403mg; potassium 286mg; calcium 222.1mg; iron 2.2mg.
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