Monday, December 14, 2015

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

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