Canned pumpkin and chopped walnuts up the flavor, texture and nutritional value of the cheesy staple.




  • Preheat oven to 350°F. In a large saucepan cook macaroni according to package directions; drain. Return cooked macaroni to hot saucepan; cover and keep warm.

  • Meanwhile, for cheese sauce, in a medium saucepan heat butter over medium heat until melted. Stir in flour, salt, and pepper. Gradually stir in whipping cream and milk. Cook and stir until slightly thickened and bubbly. Stir in pumpkin, fontina cheese, and the snipped fresh or dried sage until cheese is melted. Pour cheese sauce over cooked macaroni; stir gently to coat. Transfer mixture to a 2-quart rectangular baking dish.

  • For crumb topping, in a small bowl combine bread crumbs, Parmesan cheese, walnuts, and oil; sprinkle over macaroni mixture. Bake about 30 minutes or until macaroni mixture is bubbly and crumb topping is golden. Let stand for 10 minutes before serving. If desired, garnish with sage leaves.

Nutrition Facts

409 calories; 26 g total fat; 14 g saturated fat; 4 g polyunsaturated fat; 8 g monounsaturated fat; 73 mg cholesterol; 403 mg sodium. 286 mg potassium; 32 g carbohydrates; 3 g fiber; 5 g sugar; 13 g protein; 0 g trans fatty acid; 88 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 89 mcg folate; 1 mcg vitamin b12; 222 mg calcium; 2 mg iron;