Pumpkin Mac and Cheese

I wish I could take credit for this recipe, but I found this one online. However it tasted so good I had to share it. Do not let the pumpkin scare you away, you only use half a can which gives you a small hint of pumpkin in the taste but nothing overwhelming.

Ingredients:

              2 cups dried elbow macaroni

              2 tbs butter 

              2 tbs flour

              1/2 tsp salt 

              1/2 tsp ground black pepper

              1 cup 1/2 & 1/2

              1 cup shredded mozzarella

              1/2 can pumpkin

              1/2 tsp ground sage

              1/2 cup soft bread crumbs

              2 tbs parmasen cheese

              1 tbs olive oil
              1 tsp salt

Boil pan of water

Add pasta and cook 8-10 minutes or until done

Drain and return pasta back to pot

Mix together in sauce pan

              2 tbs butter 

              2 tbs flour

              1/2 tsp salt 

              1/2 tsp ground black pepper

              1 cup 1/2 & 1/2

Cook until slightly thickened and bubbly

Add to pan and stir 

              1 cup shredded mozzarella queso

              1/2 can pumpkin

              1/2 tsp ground sage

Add cheese sauce to pasta and mix together

Transfer pasta into un-greased 8x8 pan

Combine in small bowl

              1/2 cup soft bread crumbs

              2 tbs parmasen cheese

              1 tbs olive oil
              1 tsp salt

Sprinkle mixture over pasta

Bake 350 for 30 minutes or until bubbly and top is golden

picture from theculinarycouple.com