, , , ,

Our family each carefully picked out a favorite pumpkin from the pumpkin patch, and couldn’t wait to get home to carve them. I thought it would be fun and fitting to make this pumpkin macaroni and cheese to have for dinner as we were welcoming our jack-o’-lanterns.
Here is a picture of the one Max and I made together.


2 cups dried macaroni
2 tablespoons butter
2 tablespoons flour
1 cup cream
1 cup whole milk
1 cup fontina cheese, shredded
1 1/2 cups parmesan cheese, divided use
1 15 ounce can of pumpkin
1 tablespoon fresh sage, chopped
1/2 cup breadcrumbs
1/3 cup chopped walnuts
2 tablespoons olive oil

Heat oven to 350F.
Cook pasta according to package directions, drain and return to pot.
In a medium saucepan, melt butter over medium heat. Stir in flour, gradually add cream and milk. Cook, stirring occasionally over medium heat until slightly thickened and bubbly. Season to taste with salt and pepper. Stir in fontina, 1 cup of parmesan, pumpkin and sage until cheese is melted. Stir sauce into pasta. Transfer to baking dish.
In a bowl combine bread crumbs, 1/2 cup parmesan, walnuts and olive oil. Sprinkle over pasta. Bake, uncovered, 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
Garnish with fresh sage.

Recipe adapted from Better Homes and Gardens, October 2011