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

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; total fat 26g; saturated fat 14g; polyunsaturated fat 4g; monounsaturated fat 8g; cholesterol 73mg; sodium 403mg; potassium 286mg; carbohydrates 32g; fiber 3g; sugar 5g; protein 13g; trans fatty acidg; vitamin a 88IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 89mcg; vitamin b12 1mcg; calcium 222mg; iron 2mg.

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