Adapted from Inspired Taste
Ingredients
- 1 16 0z box elbow macaroni
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1 tsp dijon mustard
- 1 cup Pureed pumpkin
- 2 1/2 cup cheddar cheese shredded
Servings:
Instructions
- Heat oven to 350 degrees.
- Bring a large pot of salted water to a boil. Cook macaroni as directed on package.
- While macaroni is cooking, melt butter in a medium saucepan over low heat. Add flour and stir for 1 minute. Remove from heat and stir in milk.
- Place back onto heat and bring to a simmer. Stir for 1 minute or until the mixture has thickened.
- Stir in salt, pepper, nutmeg, mustard, and pumpkin puree. Add 2 cups of cheese, and stir until the cheese has melted.
- Drain macaroni, and then add it into the cheese sauce. Stir until coated. You can serve the macaroni now or you can bake the pasta with the remaining cheese.
- To bake the pasta, pour it into a 3-quart casserole dish and then top it with the remaining 1/2 cup of shredded cheese. Bake uncovered for 20 to 25 minutes or until golden brown.
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