Today's recipe uses canned pumpkin puree to make macaroni and cheese with onions, fresh sage and Fontina cheese.
2 tablespoons butter
1/2 cup diced union
2 tablespoons fresh sage
4 tablespoons all-purpose flour
1 cup pumpkin puree
2 cups chicken stock
1 cup milk
1 pound box of pasta
2 - 3 cups grated Fontina cheese
1/3 - 1/2 cup dried bread crumbs tossed with olive oil
Preheat the oven to 350 degrees and get a large pot of water going.
Next, melt 2 tablespoons of butter in a heavy-bottomed pot and sautee 1/2 cup diced onion and 2 tablespoons finely chopped fresh sage until the onions have softened.
At that point, whisk in 4 tablespoons of all-purpose flour and cook that along for a minute. Then, add 1 cup pumpkin puree, 2 cups of chicken stock and 1 cup of milk and whisk that in and bring it up to a simmer.
Stir that around occasionally as it is heating up and thickening up and, once the water comes to a boil, add the one pound box of pasta and cook that until it is al dente.
Once the sauce starts to bubble along, turn the heat down a bit and stir in 2 to 3 cups of grated Fontina cheese to melt and then turn the heat off.
Drain the pasta when it's done and, while it's still nice and hot, add it back to the pasta pot and then add the cheese and pumpkin sauce to that and toss to combine.
Transfer that to a 9x13-inch baking dish and top it with 1/3 to 1/2 cup dried bread crumbs that have been tossed with olive oil.
Then, place it into the preheated oven. Because it's hot to begin with, it shouldn't take any more than 30 minutes to finish up.