Pumpkin Mac and Cheese

Original recipe from BHG

Ingredients

2 cups dried elbow macaroni

2 tablespoons land I lakes sweet cream butter

2 tablespoons all-purpose flour

1/2 teaspoon ground sea salt

1/2 teaspoon ground white pepper

1 cup heavy whipping cream

1 cup whole milk1 cup Fontina cheese, shredded

1 (15 ounce) canned pumpkin

1 tablespoon snipped fresh sage, finely chopped or 1/2 teaspoon dried leaf sage, crushed

1/2 cup soft bread crumbs

1/2 cup grated Parmesan cheese

1/3 cup chopped toasted walnuts or pecans, ground into crumbs

1 tablespoon corn oil

Additional whole Sage leaves for garnish

Directions

1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and 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-quart rectangular baking dish.

3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.