Mac ‘n Cheese Pumpkin Meltdown recipe

Servings: 8



2 cups (8 ounces) dried orchiette pasta
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper
1 cup Greek style yogurt
1 cup whole milk
1 (15-ounce) can pumpkin puree
1 cup shredded mix of cheese: Fontina, Mozzarella, and White Cheddar
1 tablespoon dried sage
1/2 cup breadcrumbs
1/2 cup Pecorino Romano cheese
1/3 cup chopped walnuts
1 tablespoon pumpkin seed oil

Mac ‘n Cheese Pumpkin Meltdown recipe | Teflon™
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Preheat the oven to 350°. In a large pot with Teflon™ nonstick coating, cook the pasta according to package directions.

Meanwhile, in a medium saucepan with Teflon™ nonstick coating, melt the butter over medium heat. Stir in the flour and a seasoning of salt and pepper. Add the yogurt and milk and stir well; stir in the pumpkin. Cook until slightly thickened and bubbly.  Stir in the cheese medley and sage and when melted, mix in with the drained pasta. Transfer to a 9x11-inch baking dish with Teflon™ nonstick coating.

In a small bowl, combine the breadcrumbs with the Pecorino cheese, nuts, oil and sprinkle evenly over the pasta. Bake uncovered for 30 minutes or until bubbly and golden brown. Let rest a few minutes before serving.

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