Pumpkin Cheese Macaroni
10 ingredients
10 steps
Ingredients
- 1 lb elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
- 2 cups 2% low-fat milk
- 14 teaspoon salt
- 14 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 14 teaspoon nutmeg
- 4 12 cups shredded gruyere cheese, divided
Directions
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1Heat oven to 350 degrees.
-
2Cook macaroni as directed on the package.
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3When the macaroni is done, drain.
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4In a saucepan, melt butter over medium heat and stir in flour.
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5Add in milk, pumpkin, dijon, nutmeg, salt and pepper.
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6Heat until it just starts to simmer.
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7Add in 3.5 cups of cheese and stir until melted.
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8Add drained macaroni to cheese sauce and mix together.
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9Place in a two 8x8 pans or one 13x9 pan and top evenly with the last 1 cup of cheese.
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10Bake until cheese is bubbling about 20 to 25 minutes.
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