Pumpkin Mac & Cheese
I made this smooth, cheesy, savory, dinner tonight.
Perfect way to use all those pumpkins (if you puree your own) or a way to use the extra cans of pumpkin puree you bought for the holidays.
1 lb macaroni
1/4 Cup butter
1/4 Cup Flour
2 Cup Milk
2 tsp Chicken Soup Base
1/4 tsp Pepper
1/4 tsp Nutmeg
1 tsp Mustard (Dijon is nice)
1 Cup Pumpkin Puree
2 1/2 Cup Cheddar Cheese
Cook Pasta according to instructions on package
Melt butter in sauce pan, then add Soup Base & Nutmeg
Remove from heat and add Flour, mix well.
Add Milk, Pepper, Mustard, Pumpkin, Cheese
Drain pasta and pour into the sauce. Stir it all up.