Title: Pumpkin Macaroni And Cheese
Categories: Casseroles, Pasta
Yield: 2 Quarts
1/2 c Pumpkin puree
1/2 lb Elbow macaroni
4 tb Butter
5 tb Flour
1 ts Salt
2 1/2 c Milk
3 c Cheddar cheese; grated
3 tb Bread crumbs
Preheat oven to 375 F. Cook pasta in boiling, salted water until al
dente (according to instructions on the package).
While pasta is cooking, heat a medium saucepan over high heat and melt
butter. Add flour and cook while stirring for 1 minute. Pour in the
milk while whisking and bring to a boil, continuing to whisk
constantly. Sauce will start to thicken as it begins to boil. Reduce
heat to low, and stir in pumpkin and half the cheese. Stir until all
cheese is incorporated in sauce and remove from heat.
When pasta is cooked, drain water and pour directly into the sauce.
Mix well. Butter a 2 qt casserole dish and pour in pasta mix. Top with
remaining grated cheese and bread crumbs and bake for 25 to 30
minutes, until browned on top. Cool slightly before serving.
Recipe by Chef Josh Kroner, Terrapin, Rhinebeck NY
