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Categories:
elbow macaroni butter all-purpose salt pepper heavy cream milk pumpkin Cheddar cheese Mozzarella cheese Italian breadcrumbs Parmesan cheese olive oil
Viewed: 107 - Published at: 5 years agoIngredients
- 2 cups Dry Elbow Macaroni
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons All-purpose Flour
- 1/2 teaspoons Salt
- 1/2 teaspoons Pepper
- 1 cup Heavy Cream
- 1 cup Milk, Any Kind (I Used 2%)
- 1 can Pure Pumpkin
- 1 cup Shredded Cheddar Cheese
- 1 cup Mozzarella Cheese
- 2 Tablespoons Chopped Fresh Sage
- FOR THE TOPPING:
- 1/2 cups Italian Breadcrumbs
- 1/2 cups Grated Parmesan Cheese
- 2 Tablespoons Olive Oil
Method
- Preheat oven to 350°F. Lightly grease a 2-quart baking dish with nonstick cooking spray. Set aside.
- In a medium pot, cook pasta according to pacakge directions. Drain and return to pot. Set aside.
- In another medium pot, melt butter over medium heat. Stir in flour, salt and pepper. Gradually stir in cream and milk. Cook and stir until slightly thickened and bubbly. Remove from heat and stir in pumpkin, mozzarella, and cheddar cheeses.
- Pour mixture over cooked macaroni and toss to coat. Spread macaroni evenly into prepared baking dish. Set aside.
- To make the topping, in a small bowl, combine breadcrumbs, Parmesan cheese, and oil. Sprinkle evenly over macaroni.
- Bake for 30-35 minutes, or until topping is browned and mixture is bubbly. Let cool for 10 minutes before serving. Enjoy!
