Pumpkin Mac and Cheese Recipe
"This macaroni and cheese uses canned pumpkin puree, adding an earthy flavor to the cheddar cheese sauce. We used canned pumpkin, but you could certainly uses homemade pumpkin puree. If you do decide to buy the puree, make sure you opt for the plain pumpkin puree and not the “pumpkin pie mix” can, often found next to it. The mac and cheese can be kept tightly covered in the refrigerator for up to 3 days or frozen for up to 3 months...."
INGREDIENTS
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1 16-ounce box uncooked elbow macaroni
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1/4 cup unsalted butter
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1/4 cup all-purpose flour
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2 cups milk
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon ground nutmeg
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1 teaspoon Dijon mustard
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1 cup canned pumpkin puree
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2 cups shredded cheddar cheese
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