2 c dried elbow macaroni (8 oz) [regular or gluten free]
2 T butter
2 T all-purpose flour (regular or gluten free)
1 t salt
1 t ground black pepper
1 c whipping cream
1 c whole milk
4 oz Fontina cheese, shredded (1 cup)
1 15-oz can pumpkin
1/2 t dried leaf sage, crushed
1/2 c soft bread crumbs (regular or gluten free)
1/2 c grated Parmesan cheese
1/3 c chopped walnuts
1 T olive oil
Preheat oven to 350°F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot. In a medium saucepan melt butter over medium heat. Stir in flour, salt and pepper. Add whipping cream and milk. Stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-qt rectangular baking dish.
In a small bowl combine bread crumbs, Parmesan, walnuts and oil. Sprinkle over pasta and bake uncovered for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
Time: 1 hr Serves: 4 as a main course and 8 as a side dish
This is an adapted BHG recipe. Pumpkin macaroni and cheese sounds weird, but the flavors work perfectly. The original recipe can be found at: http://www.bhg.com/recipes/printRecipe.jsp?recipeId=R172567&catref=rcbhg1.