Elegant Pumpkin Mac & Cheese Recipe

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Elegant pumpkin mac & cheese

sherry monfils

By
@smonfils

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!


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Rating:

Serves:

8

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 c
uncooked elbow macaroni
2 Tbsp
butter
2 Tbsp
flour
1/2 tsp
each salt and white pepper
1 c
light cream
1 c
2% milk
1 c
shredded fontina cheese
1
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

1
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.
2
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.
3
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