#SCBDRecipe: Pumpkin Macaroni and Cheese


As we enter fall, pumpkin season is here. Whether it is Pumpkin spice latte’s pumpkin muffins or other pumpkin incorporated foods. Everyone is ready to make a new fall recipe.  I decided to share with you a recipe I came across. It is creamy a comfort food with a hint of fall spices and pumpkin. Use this dish as a main course or as a side dish when served with roasted chicken and vegetables.

Pumpkin Mac and Cheese






 2 cups dried elbow macaroni (8 ounces)

 2 tablespoons butter

 2 tablespoons all-purpose flour

 ½ teaspoon salt

 ½ 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

 ½ cup soft bread crumbs

 ½ 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, and 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.
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