Description
A rich and creamy dish that combines the warmth of pumpkin with savory Italian sausage, perfect for fall gatherings.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb Italian sausage
- 1 cup pumpkin puree
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons butter
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a large skillet, cook the Italian sausage over medium heat until browned.
- Stir in the pumpkin puree, milk, garlic powder, onion powder, salt, and pepper.
- Add the cooked macaroni and 1 cup of the cheddar cheese to the skillet. Mix well.
- Pour the mixture into a greased baking dish.
- Top with remaining cheddar cheese and breadcrumbs, and dot with butter.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden and bubbly.
Notes
For the best results, use freshly shredded cheese and don’t overmix the pasta and sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg