Pella Chronicle

Food

October 9, 2012

Pumpkin Macaroni and Cheese

Pella — 3 cups uncooked mostaccioli or penne pasta

2 tablespoons unsalted butter

2 tablespoons flour

2 cups 2 percent 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

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. Whisk in flour. Slowly whisk in milk; cook until thick. Add pumpkin puree and mix well. Remove from heat. Add cheeses, salt, nutmeg, if using, and black pepper.

4. Combine sauce with pasta. Pour into baking pan. Bake uncovered 25 to 30 minutes, until golden and bubbly.

Serves 8.

 

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