Elegant Pumpkin Mac & Cheese Recipe

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Elegant pumpkin mac & cheese

sherry monfils


I was craving mac and cheese, but w/ a grown-up feeling to it. I noticed I had a left over can of pureed pumpkin from the holiday's, so this is what I came up with. Make sure to use the best of every ingredient, ie: best cheese, best oil, etc., because it really does make a difference in taste!

pinch tips: How to Clean Pots and Pans





25 Min


30 Min




2 c
uncooked elbow macaroni
2 Tbsp
2 Tbsp
1/2 tsp
each salt and white pepper
1 c
light cream
1 c
2% milk
1 c
shredded fontina cheese
15 oz can pumpkin puree
1 Tbsp
fresh sage leaves, snipped
1/2 c
fresh parmesan cheese, from the deli, grated
1/2 tsp
fresh crushed sage leaves
1/2 c
whole wheat bread crumbs, i bought 4c
1/3 c
finely chopped walnuts
1-1/2 Tbsp
olive oil, use only the best. it makes a huge difference

Directions Step-By-Step

Heat oven to 350. Lightly spray a 2-quart casserole pan w/ cooking spray. Cook pasta as directed, drain, set aside. In lg saucepan, over medium heat, Melt butter. Stir in flour, salt and white pepper.
Whisk in light cream and milk. Cook, stirring, until bubbly and thick. Stir in fontina and 1/4 cup parmesan cheese,pumpkin and 1 tbsp sage. Keep stirring until cheeses are melted. Spoon pasta into casserole pan. Stir cheese sauce into pasta. Mix until well incorporated.
In medium bowl, combine bread crumbs, remaining parmesan cheese, walnuts and oil. Mix well. Sprinkle over pasta and sauce. Bake, uncovered for 30 mins. Sprinkle w/ remaining sage and serve.

About this Recipe

Course/Dish: Other Sauces, Casseroles
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy