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
- Cook pasta in boiling water for 5 minutes. Drain and set aside.
- In heavy sauce pan, melt butter. Stir in flour with a whisk and cook for 1 minute.
- Stir in milk and bring to simmer. Whisk for 1-2 minutes at a simmer until thickened.
- Add salt, pepper, mustard, sage and pumpkin puree. Stir well until combined.
- Remove from heat and add 1½ cups shredded cheese. Stir until cheese is melted.
- Stir pasta in pumpkin sauce. Pour into baking dish and top with remaining cheese and flatbread crumbs.
- Bake at 350 degrees for 20 minutes.
Recipe by My Suburban Kitchen at https://www.mysuburbankitchen.com/a-fall-dinner-from-world-market/
3.2.1753