Name: Pumpkin Macaroni and Cheese
Yield: Makes 6 to 8 servings.
Cuisine: Pasta
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

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This Pumpkin Macaroni and Cheese recipe was an entry in our Old Farmer’s Almanac Reader Recipe Contest using pumpkin. Though it did not win a prize, it got many thumbs up!

Macaroni and cheese is great. But would you try … pumpkin macaroni and cheese? We all tasted-tested this recipe and it’s a keeper! Just think of it as squash with pasta and you’ll realize, it’s a natural!

Video instructions for this recipe can be found here!

Koss13/Shutterstock

Photo Credit:

Koss13/Shutterstock

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.