Pumpkin Mac&Cheese

Yay for pumpkin month! This weekend the bf and I decided to go with mac and cheese. We love mac and cheese. After some research, the Better Homes and Gardens recipe sounded like a good place to start. Here is our version…delicious!

2 cups  dried elbow macaroni (or your favorite shape)
2 Tbsp  butter
2 Tbsp  flour
1/2 tsp salt
1/2 tsp ground black pepper
1 cup  heavy cream
1 cup  whole milk
4 oz Fontina cheese, grated (about 1 cup)
15  oz canned  pumpkin
1/4 cup  bread crumbs
1/4 cup  grated Parmesan cheese
1 tsp olive oil

Preheat oven to 350°F.

Cook pasta according to directions. Drain cooked pasta, then return to pot.
Melt butter over medium heat in a medium saucepan. Whisk in flour, salt, and pepper. Add heavy cream and milk. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese and pumpkin until cheese is melted and combined. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an un-greased 2-quart baking dish.
In a small bowl combine bread crumbs, Parmesan, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. Very delicious with chicken apple sausages :)

Delicious sausages! The fungi was for the boy…

My notes: This made so much sauce! Totally enough for a whole pound of pasta I think (but you would need a much bigger  baking dish). We added some herbage for extra flavor (thyme and parsley). We also felt this could have used more cheese (cheddar or gouda maybe) and a little less pumpkin.

♥ k