Recipe for Pumpkin Macaroni and Cheese | Almanac.com

Pumpkin Macaroni and Cheese

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Makes 6 to 8 servings.
Preparation Method
The 2010 Old Farmer's Almanac Reader Recipe Contest
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This Pumpkin Macaroni and Cheese recipe gets a thumbs up 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.

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
  1. Preheat oven to 350ºF. Grease a large casserole. 
  2. Cook pasta al dente in boiling salted water.
  3. 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 the cheese is melted, add pumpkin and sage. Season with salt and pepper.
  4. Mix pumpkin mixture with pasta and spread in prepared dish. Mix together the remaining cheese and bread crumbs and sprinkle on top.
  5. Bake for 30 minutes, or until topping has browned.
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