Wednesday, October 19, 2011
8oz elbow macaroni
2 T butter
3/4 c canned pumpkin
1 c aged white cheddar cheese, shredded and divided
salt and pepper to taste
Preheat oven to 375 and lightly spray an 8x8 casserole dish w/ cooking spray. Cook macaroni according to package directions. Meanwhile, melt butter in a pan until in begins to brown. Add flour and whisk until browned. Add remaining ingredients (remember to reserve half of your cheese), whisking constantly. Drain the pasta and combine with the sauce. Pour into the casserole dish, top with remaining cheese, and bake for 18-22 minutes, or until the cheese on top is bubbly and brown.
Minimally adapted from BrokeAss Gourmet