Johnny D’s: Pumpkin Macaroni & Cheese

Elbow or Shell Pasta 1 pound (16 oz.)

Milk 2 %         2 cups

All-Purpose Flour 3 tablespoons

Butter, unsalted 2 tablespoons

Shredded Sharp Cheddar Cheese 2 cups (8 oz.)

Pumpkin Puree 1 – 15 ounce can

Kosher Salt to taste

Black Pepper         to taste

Panko Bread Crumbs 1/3 cup

if making into a casserole

In a large pot, cook macaroni according to package instructions and drain.

Meanwhile, in a medium pot add milk, butter and flour. Cook over medium heat for a

few minutes while stirring until butter is melted and mixture is slightly thickened.

Add cheddar cheese and pumpkin to milk mixture, and whisk until melted.

Pour cheese mixture over the drained pasta and mix until evenly coated. Top with salt

and pepper.

Can serve as is at this point or proceed to casserole instructions.

Pour mac and cheese into a casserole dish about 9 x 12 and top with panko bread crumbs.  Bake at 400°F for about 15-20 minutes until bread crumbs are toasted.