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Pumpkin Mac n Cheese with Amaretti Crust
- 1 pound of pumpkin/squash, peeled, seeded and cut into 1 inch cubes
- 1 tablespoon olive oil
- salt and pepper
- 10 ounces pasta, your choice
- 4 tablespoons butter
- 2 tablespoons sage, thinly sliced
- 4 tablespoons flour
- 2 cups milk
- 1 pinch nutmeg
- 1 teaspoon dijon mustard
- 2 cups cheese, shredded - I used a combo of gruyere, fontina and parmigiano reggiano (parmesan)
- 1/2 cup amaretti cookies, crumbled
Directions:View on Closet Cooking
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