This Pumpkin Mac and Cheese is the perfect comfort food to savor the season!
- 2 cups Dry elbow macaroni
- 2 tablespoons Butter without salt
- 2 tablespoons All purpose flour
- ½ teaspoon salt
- ½ teaspoon Pepper
- 1 cup Heavy cream
- 1 cup Milk, any type (I used 2%)
- 1 box pure pumpkin
- 1 cup Grated cheddar cheese
- 1 cup mozzarella cheese
- 2 tablespoons Chopped fresh sage
- FOR GARNISH :
- ½ cups Italian breadcrumbs
- ½ cups Grated parmesan
- 2 tablespoons Olive oil
Preheat the oven to 350ºF. Lightly grease a 2-quart baking dish with nonstick cooking spray. Put aside.
In a medium saucepan, cook pasta according to package directions. Drain and return to pot. Put aside.
In another medium saucepan, melt the butter over medium heat. Stir in flour, salt and pepper. Gradually add the cream and milk. Cook and stir until the mixture thickens slightly and bubbles. Remove from the heat and stir in the pumpkin, mozzarella and cheddar cheeses.
Pour the mixture over the cooked macaroni and toss to coat. Spread macaroni evenly in prepared baking dish. Put aside.
To make the filling, in a small bowl, combine the breadcrumbs, Parmesan and oil. Sprinkle evenly over macaroni.
Bake for 30 to 35 minutes or until topping is golden brown and mixture is bubbly. Let cool 10 minutes before serving. Enjoy!