What logical lactose-tolerant, pasta-loving person does not love macaroni and cheese?
It's consistently one of the favorite foods of both kids and adults alike. In fact, next to french fries, it may just be the nation's most popular dish.
Well, here's a mac-n-cheese recipe with a little fall twist: Pumpkin Mac-n-Cheese. This recipe brings all of the yummy goodness of the pasta dish we love with a slightly richer, sweeter kick and a boost of B-complex vitamins.
Ingredients (serves eight), Prep time: 30 mins
- 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)
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 two-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.
*Recipe Courtesy Better Homes and Garden