Pumpkin Mac and Cheese

Source: Better Homes & Gardens
Makes 8 servings


2 cups dried elbow macaroni
2 TB butter
2 TB flour
1/2 tsp salt
1/2 tsp pepper
1 cup whipping cream
1 cup milk
4 oz. Fontina cheese, shredded (1 cup)
15 oz. can pumpkin
1/2 tsp dried sage
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1/3 cup finely chopped walnuts
1 TB olive oil

1.  Preheat oven to 350.  Cook macaroni according to package directions.  Drain & return to pot.
2. In medium saucepan, melt butter over medium heat.  Stir in flour, salt & pepper.  Add cream & milk; cook & stir over medium heat until slightly thickened & bubbly.  Stir in Fontina, pumpkin, & sage until cheese is melted.  Stir sauce into pasta; transfer to oiled 13 x 9 baking dish.
3.  In small bowl combine bread crumbs, Parmesan, walnuts, & oil.  Sprinkle over pasta.  Bake uncovered 30 minutes or until bubbly & browned.  Let stand 10 minutes before serving.