Real Recipes From Real Home Cooks ®

elegant pumpkin mac & cheese

a recipe by
sherry monfils
worcester, MA

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!

serves 8
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For elegant pumpkin mac & cheese

  • 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
  • 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

How To Make elegant pumpkin mac & cheese

  • 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.