Pumpkin Mac And Cheese

Dear Turkey,

Pumpkin mac and cheese:

Secretly healthy, but not

Any less tasty

Pumpkin Mac and Cheese

(serves 4-6)

Ingredients:

- 1 lb elbows, cooked al dente

- 2 T butter

- 2 T flour

- 1 1/4 c milk (I used whole)

- 1 t ground mustard

- salt and pepper

- 1 c canned pumpkin

- 1.5 c shredded cheese (I used part Mexican blend and part mozzarella)

- 1 c breadcrumbs (I used Panko)

- 1/2 c shredded parm

- 1 T olive oil

Instructions:

- Heat the butter, flour, milk, and spices over medium heat, stirring, until it comes together (about 3-5 minutes). 

- Add the pumpkin and stir until combined. 

- Stir in the 1.5 c cheese and pasta.

- Oil a 9x13 baking dish and put the pasta in it. Sprinkle with the parm, breadcrumbs, and drizzle with the 1 T oil.

- Bake at 375 degrees for 15-30 minutes. I like it baked longer, and then you can eat it almost like a finger food, but that's just me. It would also be awesome baked in muffin cups and served as an appetizer.

Enjoy,

Tofu