Pumpkin Macaroni and Cheese
Photo Credit
Koss13/Shutterstock
Yield
Makes 6 to 8 servings.
Credit
The 2010 Old Farmer's Almanac Reader Recipe Contest
Pumpkin Macaroni and Cheese
This Pumpkin Macaroni and Cheese recipe gets a thumbs us from us. Squash in pasta is a natural, adding fall flavor as well as pumpkin goodness.
The recipe was an entry in our Old Farmer’s Almanac Reader Recipe Contest using pumpkin. Though it did not win the big prize, it was one of the best (of many) recipes we taste-tested.
Video instructions for this recipe can be found here!
Ingredients
1 pound pasta, your preference
2 tablespoons butter
1/2 cup chopped onion
3 cloves garlic, chopped
2 tablespoons all-purpose flour
1-1/2 cup milk
2 cups freshly shredded sharp cheddar cheese, divided
1 cup canned pumpkin
2 tablespoons chopped fresh sage
salt and freshly ground black pepper, to taste
1/2 cup seasoned bread crumbs
Instructions
Preheat oven to 350ºF. Grease a large casserole.
Cook pasta al dente in boiling salted water.
In a deep skillet, melt butter over medium heat. Add onions and garlic and cook until soft, about 5 minutes. Add flour and stir to form a paste. Cook for 2 to 3 minutes. Slowly whisk in milk until smooth. Whisk in 1 cup of cheese. When cheese is melted, add pumpkin and sage. Season with salt and pepper.
Mix pumpkin mixture with pasta and spread in prepared dish. Mix together remaining cheese and bread crumbs and sprinkle on top.
Bake for 30 minutes, or until topping has browned.
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