Mac ‘n Cheese Pumpkin Meltdown recipe

Ingredients 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 [Click for larger image]

Directions

Preheat the oven to 350°. In a large pot with DuPont™ Teflon® nonstick coating, cook the pasta according to package directions.

Meanwhile, in a medium saucepan with DuPont™ 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 DuPont™ 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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