You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 3 cups mostaccioli or penne pasta, uncooked
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups 2% reduced fat milk
  • 3/4 cup canned or fresh pumpkin puree
  • 1 cup (4 ounces) shredded Monterey Jack Cheese
  • 1 cup (4 ounces) shredded Comte or Gruyere cheese
  • 1/2 cup (2 ounces) grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg (optional)
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat oven to 375F. Grease a 13 x 9-inch baking pan.
  2. Cook pasta  in salted water according to package directions. Drain.
  3. Melt butter in saucepan over medium heat until foamy. Whisk in flour and cook 2 minutes. Slowly whisk in milk, making sure there are no lumps. Add pumpkin puree and mix well. Remove from heat. Add cheeses, salt, nutmeg and black pepper
  4. When cheese is melted combine with drained noodles. Pour into baking pan.
  5. Bake uncovered 25 to 30 minutes or until golden and bubbly.
Recipe by Jill Melton.

Videos You Might Also Like

The recipe was originally published as Pumpkin Macaroni and Cheese on Relish.com

Didn't find what you were looking for? Try another search: