Pumpkin Mac & Cheese (Lacto-Ovo)

jeepwidow01

Pumpkin Mac & Cheese

2 c. dried elbow macaroni
2 Tbs butter
2 Tbs all purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 c. whipping cream
1 c. milk
1 cup Fontina cheese-shredded
1 (15 oz) can pumpkin
1/2 tsp. dried leaf sage crushed or 1 Tbs. snipped fresh sage
1/2 c. soft bread crumbs
1/2 c. Parmesan cheese
1/3 c. chopped walnuts
1 Tbs olive oil

Preheat oven to 350. Cook pasta according to package direction, strain & return to pot. In saucepan, melt butter over medium heat, add flour, salt, pepper, cream & milk. Cook over medium heat until slightly thick & bubbly. Add Fontina, pumpkin & sage; stir until cheese is melted. Pour over pasta.

Pour mixture into an ungreased 2 - qt bakin gidsh, In separate bowl, combine bread crumbs, parmesan, nuts & olive oil. Sprinkle over pasta. Bake uncovered 30 minutes or until bubbly and the top is golden. Let sit 10 minutes before serving.

Makes 8 servings.

spinachdiva

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