Categories: Mason jar
Ingredients
- 2 cups dried elbow macaroni (8 ounces)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- dash of nutmeg
- 1 cup whipping cream
- 1 cup whole milk
- 4 ounces Fontina cheese, shredded (about 1 cup)
- 1 (15 ounce) can pumpkin
- 1 tablespoon snipped fresh sage or 1`/2 teaspoon dried
- 1/2 cup bread crumbs
- 1/2 cup grated armesan cheese
- 1/2 cup chopped walnuts
- 1 tablespoon olive oil
- sage leaves for garnish (optional)
Directions
-
Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
-
r cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, pepper and nutmeg. 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 0r 6 – 8 one cup ramekins or mason jars. (Note: I filled mine a little over the top and got 6 jars, you could fill them a little less and get 7 or 8. You could even use the 1/2 cup mason jars for a small serving.)
-
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. (25 minutes for ramekins.) Let stand 10 minutes before serving. If desired, top with fresh sage leaves.