Prep time: 30 minutes
Cook time: 50 minutes (including time to cook pasta)
Makes eight 3/4-cup servings
Here's a vegetarian casserole that includes pumpkin for festive flavor as well as extra nutrition. It can be baked at home and reheated at your host's house after the turkey comes out of the oven.
Using a mix of heavy whipping cream and skim milk saves a few calories and fat grams. You also can use fat-free half-and- half in place of the cream. Using Gouda cheese gives this mac and cheese a mild nutty flavor.
Adapted from Better Homes and Gardens by the Detroit Free Press.
2 cups dried elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup heavy whipping cream
1 cup skim milk
4 ounces Gouda or fontina cheese, shredded (about 1 cup)
1 can (15 ounces) pumpkin purée
1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 tablespoon olive oil
Fresh sage leaves, optional
Preheat oven to 350 degrees. Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, and then return to pot.
Meanwhile, in a medium saucepan melt butter over medium heat. Stir in flour, salt and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in the cheese, pumpkin and sage until cheese melts. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
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. Let stand 10 minutes before serving. Garnish with sage leaves.
Per serving: 339 calories (51 percent from fat), 19 grams fat (9 grams sat. fat), 29 grams carb., 12 grams protein, 424 mg sodium, 48 mg chol., 1 gram fiber.
© Copyright The Sacramento Bee. All rights reserved.
What You Should Know About Comments on Sacbee.com
Sacbee.com is happy to provide a forum for reader interaction, discussion, feedback and reaction to our stories. However, we reserve the right to delete inappropriate comments or ban users who can't play nice. (See our full terms of service here.)
Here are some rules of the road:
Keep your comments civil. Don't insult one another or the subjects of our articles. If you think a comment violates our guidelines click the "Report Abuse" link to notify the moderators. Responding to the comment will only encourage bad behavior.
Don't use profanities, vulgarities or hate speech. This is a general interest news site. Sometimes, there are children present. Don't say anything in a way you wouldn't want your own child to hear.
Do not attack other users; focus your comments on issues, not individuals.
Stay on topic. Only post comments relevant to the article at hand.
Do not copy and paste outside material into the comment box.
Don't repeat the same comment over and over. We heard you the first time.
Do not use the commenting system for advertising. That's spam and it isn't allowed.
Don't use all capital letters. That's akin to yelling and not appreciated by the audience.
Don't flag other users' comments just because you don't agree with their point of view. Please only flag comments that violate these guidelines.
You should also know that The Sacramento Bee does not screen comments before they are posted. You are more likely to see inappropriate comments before our staff does, so we ask that you click the "Report Abuse" link to submit those comments for moderator review. You also may notify us via email at email@example.com. Note the headline on which the comment is made and tell us the profile name of the user who made the comment. Remember, comment moderation is subjective. You may find some material objectionable that we won't and vice versa.
If you submit a comment, the user name of your account will appear along with it. Users cannot remove their own comments once they have submitted them.