Pumpkin Mac and Cheese
Servings: 8 servings
Ingredients
- 1 lb pasta (I used pumpkin zucchette)
- 3 cups Cabot cheddar cheese shredded
- 1 cup pumpkin puree
- 1 1/2 cups milk
- 2 tbsp butter
- 2 tbsp flour
- salt and pepper to taste
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese grated
- 1 tbsp olive oil
- 1 tsp ground sage optional
Instructions
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to the package instructions. I cooked my pasta for 8 minutes.
- Drain and set aside.
- In a large skillet, melt butter over medium heat.
- Whisk in flour and cook for one minute.
- Slowly stir in milk then add pumpkin.
- Whisk until smooth.
- Finally, add shredded cheese and mix until melted.
- Remove from heat then season with salt and pepper to taste.
- Pour cheese sauce all over the pasta and toss to coat.
- In a small bowl mix together breadcrumbs, Parmesan cheese, and olive oil. You can also add a tsp of sage.
- Sprinkle the breadcrumb mixture on top of the mac and cheese.
- Serve warm and enjoy!