Pumpkin Mac and Cheese

The nutrient-rich combination of pumpkin and walnuts give this comfort food classic a boost in both flavor and texture. Nutty Fontina and sharp Parmesan cheese supply all the creamy decadence you crave. When boiling pasta for baked dishes, review the time range provided in the package instructions and boil for the minimum time -- pasta will continue to soften in the oven.


Pumpkin Mac and Cheese

by 5  people


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Servings: 8
Serving size: 3/4  cup
Prep Time: 30 mins
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Ingredients
  • 2   cups 
    dried elbow macaroni (8 ounces)
  • 2   tablespoons 
    butter
  • 2   tablespoons 
    all-purpose flour
  • 1/2  teaspoon 
    salt
  • 1/2  teaspoon 
    ground black pepper
  • 1   cup 
    whipping cream
  • 1   cup 
    whole milk
  • 4   ounces 
    Fontina cheese, shredded (1 cup)
  • 1  15  ounce can 
    pumpkin
  • 1   tablespoon 
    snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
  • 1/2  cup 
    soft bread crumbs
  • 1/2  cup 
    grated Parmesan cheese
  • 1/3  cup 
    chopped walnuts
  • 1   tablespoon 
    olive oil
  •  
    Sage leaves (optional)
Directions
1.
Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
2.
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.
3.
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 information
Per Serving: cal. (kcal) 409, Fat, total (g) 26, chol. (mg) 73, sat. fat (g) 14, carb. (g) 32, Monosaturated fat (g) 8, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 13, vit. A (IU) 87.95, vit. C (mg) 2.95, Thiamin (mg) 0.33, Riboflavin (mg) 0.31, Niacin (mg) 2.57, Pyridoxine (Vit. B6) (mg) 0.14, Folate (g) 88.7, Cobalamin (Vit. B12) (g) 0.55, sodium (mg) 403, Potassium (mg) 286, calcium (mg) 222.13, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
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