Pumpkin Mac and Cheese
Pumpkin Mac and Cheese is a basic mac-n-cheese jazzed up with a few different cheeses. Make a bunch and freeze any excess. It keeps well.
2 cups macaroni – Pick the kind you like
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup heavy cream
1 cup whole milk
1 cup Fontina cheese – shredded
1 cup of cheddar cheese
2 cups pumpkin puree
1/2 teaspoon dried sage
1/2 cupsoft bread crumbs
1/2 grated Parmesan cheese grated
1/3 cup chopped walnuts
1 tablespoon olive oil
Preheat oven to 350 degrees F. Cook pasta in a large pot until al-dente then drain out the water. Leave the pasta in the pot used to cook them in – do not place over heat.
Make the cheese sauce – in a saucepan melt butter over medium heat. Stir in flour slowly, add the salt and pepper. Add heavy cream and milk. Cook and stir over medium heat until slightly thick. Stir in the Fontina cheese, pumpkin puree and sage until the cheese is melted and all ingredients are mixed thoroughly. Pour the cheese sauce over the pasta and stir. Pour the macaroni and cheese to an ungreased 2-quart rectangular baking dish.
In a small bowl combine bread crumbs, Parmesan cheese, walnuts, and oil. Pour over pasta. Bake uncovered for 30 minutes or top is golden.
Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/