My husband loved this dish so much, I couldn't believe it. He's sitting next to me right now and when he saw this one was getting added to the blog, he got really excited. I will have to make it again soon!
Original Recipe found here
Ingredients:
2 C dried elbow macaroni
2 Tb butter
2 Tb flour
1/2 tp salt
1/2 tp pepper
1 cup whipping cream
1 cup whole milk
4 oz shredded Fontina
2 cups cooked pumpkin (I used cooked pumpkin, but you could use store bought canned)
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
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 dutch oven 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. Add Pasta to dutch oven.
3. In a small bowl combine bread crumbs, Parmesan, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
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