Subj : BH&G 1826
To   : ALL
From : DAVE DRUM
Date : Mon Feb 15 2021 14:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Mac & Cheese
 Categories: Pasta, Squash, Cheese, Dairy, Herbs
      Yield: 8 Servings
 
      2 c  Dried elbow macaroni
      2 tb Butter
      2 tb All-purpose flour
    1/2 ts Salt
    1/2 ts Ground black pepper
      1 c  Whipping cream
      1 c  Whole milk
      4 oz Fontina cheese; shredded
     15 oz Can pumpkin
      1 tb Snipped fresh sage
           +=OR=+
    1/2 ts Dried leaf sage; crushed
    1/2 c  Soft bread crumbs
    1/2 c  Grated Parmesan cheese
    1/3 c  Chopped walnuts
      1 tb Olive oil
           Sage leaves (opt)
 
  Set oven @ 350ºF/175ºC.
  
  Cook pasta in a large pot following package directions.
  Drain cooked pasta, then return to pot.
  
  For cheese sauce, in a medium saucepan 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. Stir cheese
  sauce into pasta to coat. Transfer macaroni and cheese to
  an ungreased 2-quart rectangular baking dish.
  
  In a small bowl combine bread crumbs, Parmesan, walnuts,
  and oil; sprinkle over pasta. Bake, uncovered, for 30
  minutes or until bubbly and top is golden. Let stand 10
  minutes before serving.
  
  If desired, sprinkle with sage leaves.
  
  Makes: 8 servings
  
  Better Homes & Gardens | October 2013
  
  MM Format by Dave Drum - 29 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... COFFEE.CUP empty - Operator shelled out to Kitchen.
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