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Pumpkin Macaroni and Cheese

Photo Credit
Koss13/Shutterstock
The Editors
Yield
Makes 6 to 8 servings.
Category
Pasta
Course
Main Dish
Preparation Method
Bake
Credit
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.

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
  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.
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

D.Hustek (not verified)

8 years 7 months ago

Farmer's Almanac