Pumpkin Mac & Cheese

Name: Pumpkin Mac & Cheese
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 cup uncooked mostacciolo or penne pasta; 2 tbsp unsalted butter; 2 tbsp flour; 2 cup 2% milk; 3/4 cup canned or fresh pumpkin puree; 1 cup shredded Monterey Jack cheese; 1 cup shredded Comte or Gruyere cheese; 1/2 cup grated Parmesan cheese; 1/4 tsp salt; 1 tsp black pepper; 1 tsp nutmeg

Roxy Donat @cook_3320414

Monterey, CA

Seasonal pumpkin sneaks into this kid-friendly dish. Don't be scared- it's frightfully good. A perfect dish to have on standby Halloween night.

Roxy Donat @cook_3320414

Monterey, CA

Seasonal pumpkin sneaks into this kid-friendly dish. Don't be scared- it's frightfully good. A perfect dish to have on standby Halloween night.

Saved

Ingredients

1 hour

8 servings

3 cupuncooked mostacciolo or penne pasta
2 tbspunsalted butter
2 tbspflour
2 cup2% milk
3/4 cupcanned or fresh pumpkin puree
1 cupshredded Monterey Jack cheese
1 cupshredded Comte or Gruyere cheese
1/2 cupgrated Parmesan cheese
1/4 tspsalt
1 tspblack pepper
1 tspnutmeg

Saved

Steps

1 hour

1

preheat oven to 375. Grease a 13 x 9 baking pan.
2

Cook pasta according to package directions.
3

melt butter in saucepan over med. heat. whisk in flour. slowly whisk in milk, cook until thick. Add pumpkin puree and mix well. Remove from heat. Add cheese, salt, nutmeg and black pepper.
4

combine sauce with pasta. Pour into baking pan. Bake uncovered 25-30 min. until golden and bubbly.