1box(16 ounces) whole wheat macaroni/elbows or other small pasta
4tbspunsalted butter
4tbspwhole wheat flour
2 1/2cupsmilkI like to use a mix of whole milk and 1% milk
2cupsSimple Pumpkin Puréeor store bought unsweetened pumpkin purée
1cupsharp cheddar cheese shredded (reserve ¼ cup for topping)
1cupaged cheddar cheese shredded (reserve ¼ cup for topping)
2tspfresh rosemaryfinely chopped
1tspsalt
1/4tspground black pepper
1/8tspdried mustard
1/2tspdried thyme
1/8tsp freshly grated nutmegto taste
1cupbread crumbsI like to use whole wheat panko bread crumbs
Instructions
Heat the oven to 375°F.
Lightly grease a lasagna pan or large, deep baking dish.
Mix the reserved 1/2 cup of cheddar cheeses and the bread crumbs together in a small bowl for topping the cheesy pasta before you bake it.
Cook the pasta according to the package directions minus 2 minutes. After it has cooked, drain the pasta and return it to the pasta pot.
While the pasta cooks, begin creating the roux. In a medium saucepan, heat the butter over medium-low heat. Once it begins to melt, turn up the heat to medium and let the butter begin to brown. Whisk in the flour until you create a thick paste.
Slowly whisk in the milk a little at a time so it forms a thick sauce. Keep whisking as you stir in the puréed pumpkin and all the spices. Add the 1 1/2 cups of the mixed cheddar cheeses and stir until it is all melted. Taste and adjust spices as desired.
Carefully, pour the sauce over the cooked pasta. Use a rubber spoon to make sure all the pasta is coated evenly. Pour the pasta and sauce into pan/baking dish.
Top with the bread crumb and reserved cheeses mixture.
Bake for 20-25 minutes or until the cheese bubbles and the bread crumbs are lightly browned. Let cool for around 5 minutes before enjoying.