As great as they look, pumpkins are not just for Halloween decorations, and this recipe makes that point really well. And don’t forget, macaroni freezes really well to use for another time.
Ingredients
1 lb pasta (use any kind you like)
¼ cup butter
¼ cup flour
2 cups milk
2 tbsp Dijon mustard
1 cup Monterey Jack cheese, shredded
1 cup white cheddar, shredded
1 small yellow onion, diced and sautéed in a little butter until soft
1½ cups canned pumpkin puree
¼-½ tsp cayenne
Salt and pepper to taste
3 tbsp butter
½ cup panko bread crumbs
Instructions
Preheat oven to 350 degrees F.
Cook pasta in a large pot of boiling water, about 1 minute less than directions.
While the pasta cooks, melt ¼ cup butter in a medium sized pot, then whisk in flour to make a thick and relatively lump-free paste. Stir in the milk until smooth and slightly thickened, then add in the Dijon, both cheeses, sautéed onions, pumpkin, cayenne, salt, and pepper. Blend everything, then add pasta and combine well. Place into an oven proof dish.
Melt the butter (3 tbsp) in a non-stick pan, add breadcrumbs and mix well to coat. Add to the top of the macaroni.
Put in the oven and bake 30 minutes or until golden brown, and serve.