This nice and easy switch up from the norm, will have the whole family coming back for more. With the added bonus, of the nutritional benefits, pumpkin is rich in Vit A & K and packed with fibre.
Serves 4
INGREDIENTS
- 1 pound pasta - elbow, curly, penne – it’s up to you
- 1/2 medium yellow onion, diced
- 1 clove garlic, minced
- 7 tablespoons butter, divided (means you"ll just use it at different times)
- 1/4 cup flour
- 2 cups milk
- 2 tablespoons Dijon mustard
- 1 cup Monterey Jack cheese, shredded
- 1 cup white cheddar, shredded
- 1 ½ cups canned pumpkin puree - be sure it's not pumpkin pie filling
- 1/4 - 1/2 teaspoon cayenne
- Salt & pepper to taste
- 1/2 cup panko bread crumbs
DIRECTIONS
- Preheat oven to 350 degrees
- Cook pasta in a large pot of boiling, salted water - about 1 minute less than directions
- While the pasta cooks, melt 1 tablespoon of butter in a medium sized pot, add onions and garlic and cook over medium heat until softened - about 5 minutes
- Add 4 more tablespoons of the butter and when it melts sprinkle flour over the top then whisk in to make a thick & relatively lump-free paste
- Stir in the milk until smooth and slightly thickened – then add in the Dijon, both cheeses, pumpkin, cayenne & salt & pepper
- Stir well until you have a rich, thick & beautiful sauce - then add drained pasta and combine well - place into an oven proof dish
- Melt the remaining butter 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 & serve
