Here’s a mac and cheese that veers off the beaten path!
It doesn’t get more comforting than a bowl ofhomemade mac and cheese.
Add a seasonal spin to the classic with our pumpkin mac and cheese recipe.
Credit: Blaine Moats
It’s filled with pumpkin puree, Fontina cheese, and fresh sage.
Pumpkin adds moisture and an irresistibly earthy flavor to theeasy casserole recipe.
The dish is topped with Parmesan breadcrumbs and baked until golden and bubbly.
It’s the ultimate holiday side dish!
Pumpkin Mac and Cheese Ingredients
You don’t need any complicated ingredients to makehomemade mac and cheese.
Buy a block of Fontina and shred it yourself for the creamiest texture.
How to Serve Pumpkin Mac and Cheese
Thisfall casserole recipemakes a great vegetarian main dish.
Round out the meal with roasted vegetables or a salad.
It’s also great as part of yourThanksgiving menuorChristmas dinnerspread.
The fall flavors work well with other seasonal favorites likeroast turkey, ham, and cranberry sauce.
Ingredients
2cupdried elbow macaroni(8oz.)
2Tbsp.butter
2Tbsp.all-purposeflour
12tsp.salt
12tsp.ground black pepper
1cupwhipping cream
1cupwhole milk
4oz.shredded Fontina cheese(1cup)
1(15-oz.
Cook pasta in a large pot following package directions.
Drain cooked pasta, then return to pot.
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.
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.
2,000 calories a day is used for general nutrition advice.
