Pumpkin Macaroni and Cheese
3 cups uncooked macaroni or penne pasta
2 tbsp Tillamook Unsalted Butter
2 tbsp flour
2 cups 2% reduced-fat milk
¾ cup canned or fresh pumpkin puree
1 cup Tillamook Swiss, shredded
1 cup Tillamook Monterey Jack, shredded
¼ tsp salt
⅛ tsp nutmeg (optional)
⅛ tsp black pepper
½ cup bread crumbs (optional)
Optional - Hollowed out mini pumpkins (for baking and/or serving)
Preheat oven to 375°F. Grease a 13x9 inch baking pan.
Cook pasta in salted water according to package directions. Drain.
Melt butter in saucepan over medium heat. Whisk in flour. Slowly whisk in milk; cook until thick. Add pumpkin puree and mix well. Remove from heat. Add cheeses, salt, nutmeg (if using), and black pepper.
Combine sauce with pasta. Pour into baking pan. Sprinkle with bread crumbs (if using), and bake uncovered 25 to 30 minutes, until golden and bubbly.
Instead of cooking the mac in a pan, you could give the recipe a "Kitchen Confidante twist" and cook inside a mini pumpkin. Or you could serve the mac in a pumpkin if you would prefer to bake in a pan.