Pumpkin (a type of squash) is a popular produce during fall. While it is often used to make jack o’ lanterns for Halloween, pumpkin seeds make a fantastic nutritious snack! This season, also give pumpkin a try in the classic comfort food staple: macaroni and cheese!

Ingredients

1 Box (16 oz.) elbow pasta (whole wheat, if possible)
3 tbsp. salted butter
3 tbsp. flour
2 cups 1% or non-fat milk
1 tsp. mustard
11/4 cups pumpkin puree (canned or fresh)
2 cups shredded cheddar cheese
1 tsp. pepper
Pinch of salt
¼ tsp. nutmeg

Directions

Preheat oven to 350*
Cook pasta according to package. Begin to prepare sauce while pasta is cooking. Once pasta is finished, drain and set aside.
For cheese sauce, melt butter and add flour.
Allow to cook over medium heat for about 2 minutes.
Add milk to butter and flour mix and allow to heat back up to a simmer.
Simmer for about 4-5 minutes, until milk mixture coats the back of a spoon.
Add seasonings and pumpkin to milk mixture and stir.
Add the cheese reserving a handful for the topping and stir occasionally until melted and then mix in pasta.
Pour into a lightly greased 9x13” baking pan, top with remaining cheese.
Bake 20-25 minutes until top is golden brown.

Recipe compliments of South Dakota University Extension