Pumpkin Gouda Macaroni & Cheese
Ingredients
  • 2tablespoons butter
  • 1tablespoon all-purpose flour
  • 1/4teaspoon Ground black pepper
  • 2/3cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk5 fl.-oz. can
  • 1/3cup water
  • 3/4cup shredded Gouda cheese3 oz.
  • 1cup LIBBY’S® 100% Pure Pumpkin
  • 1tablespoon snipped fresh sage or 1 teaspoon finely cut fresh rosemary
  • 1/4cup soft bread crumbsabout 1/2 slice bread
  • 1/4cup grated Parmesan cheese
  • 2tablespoons Chopped walnutsoptional
  • 2teaspoons olive or vegetable oil
Instructions
  1. PREHEAT oven to 350° F. Cook macaroni in large pot of boiling water until al denté in texture. Drain and return to pot.
  2. MEANWHILE, MELT butter in medium saucepan over medium heat. Stir in flour and pepper; cook, stirring constantly, for 1 minute. Add evaporated milk and water all at once. Cook over medium heat, stirring constantly, until bubbly and slightly thickened. Stir in cheese, pumpkin and sage until cheese melts. Pour sauce over pasta to coat. Spoon mixture into four, ungreased 8-ounce ramekins.
  3. COMBINE bread crumbs, Parmesan, walnuts and oil in small bowl. Sprinkle over pasta.
  4. BAKE for 20 to 25 minutes or until golden brown. Let stand for 5 minutes before serving.
  5. VARIATION: For a casserole, pour mixture into ungreased 1 1/2-quart casserole dish and top with crumb mixture. Bake for 25 to 30 minutes or until golden brown.