Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
2
For cheese sause in a medium saucepan melt margarine over medium heat. Stir in flour and pepper. Add evaporated milk and lowfat milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in fontina cheese,pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese into an ungreased 2 quart rectangular baking dish.
3
In a small bowl combin bread crumbs, Parmesan cheese, and oil; sprinkle mixture over pasta. Bake, uncovered, for 30 minutes or until bubbly and the top is golden. Let stand 10 minutes before serving. If desired sprinkle with additional sage.
3
In a small bowl combin bread crumbs, Parmesan cheese, and oil; sprinkle mixture over pasta. Bake, uncovered, for 30 minutes or until bubbly and the top is golden. Let stand 10 minutes before serving. If desired sprinkle with additional sage.
