Makes: 8 (3/4 cup) side-dish servings
Prep: 30 minutes Bake: 30 minutes Stand: 10 minutes
2 cups dried elbow macaroni (8 ounces) or other pasta can be used.
2 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1. Preheat oven to 350°F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup whipping cream
1 cup whole milk
1 cup Cheddar cheese, shredded
1- 15-oz. can pumpkin or 2 cups fresh
2 tsp. garlic
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 Tbsp. olive oil
1. Preheat oven to 350°F. Cook pasta in a large pot following package directions. Drain cooked pasta, 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.
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.
nutrition facts
- Servings Per Recipe 8 (3/4 cup) side-dish servings
- Calories409
Published in Better Homes and Gardens Oct.2011 by Susan Telleen, Minneapolis, MN
