Yesterday I tried a new recipe and thought I would post it since a few of my wednesday gals asked for the recipe. It was delish!!
PUMPKIN MAC AND CHEESE
{from Better Homes and Gardens Oct 2011}
2 cups dried elbow macaroni
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 cup whipping cream
1 cup milk
4 oz. Fontina cheese, shredded (1 cup)
1 15 oz. can pumpkin
1 Tbsp. snipped frsh sage or 1/2 tsp. dried sage
1/2 cup bread crumbs
1/2 cup grated Parmesan Cheese
1/3 chopped walnuts
1 Tbsp. olive oil
Preheat oven to 350. Cook pasta according to package directions; drain. Return to pot.
In medium saucepan melt butter. Stir in flour, salt and pepper (to taste). Add cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in Fontina, pumpkin and sage until cheese is melted. Stir sauce into pasta. Transfer to ungreased 2 quart rectangular baking dish.
In bowl combine bread crumbs, Parmesan, nuts and oil; sprinkle over pasta. Bake uncoveredd, 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. Garnish with fresh sage leaves.
Enjoy!
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