A Fall Dinner from World Market: Pumpkin Macaroni and Cheese
  • Bag of penne pasta
  • ¼ cup butter
  • ¼ cup flour {all purpose}
  • 2 cups milk
  • salt and pepper (1/4 tsp each)
  • 1 cup pumpkin puree
  • 2 Tbsp ground sage
  • 1 tsp dijon mustard
  • 2 cups shredded cheddar cheese
  • 5 cheese flatbread crackers, crushed into large crumbs
  1. Cook pasta in boiling water for 5 minutes. Drain and set aside.
  2. In heavy sauce pan, melt butter. Stir in flour with a whisk and cook for 1 minute.
  3. Stir in milk and bring to simmer. Whisk for 1-2 minutes at a simmer until thickened.
  4. Add salt, pepper, mustard, sage and pumpkin puree. Stir well until combined.
  5. Remove from heat and add 1½ cups shredded cheese. Stir until cheese is melted.
  6. Stir pasta in pumpkin sauce. Pour into baking dish and top with remaining cheese and flatbread crumbs.
  7. Bake at 350 degrees for 20 minutes.
Recipe by My Suburban Kitchen at https://www.mysuburbankitchen.com/a-fall-dinner-from-world-market/