Pumpkin Cheese Macaroni

Added some veggies to the dish

• Ready In: 45 mins
• Serves: 8-12

Ingredients

• 1  lb elbow macaroni
• 3  tablespoons butter
• 3  tablespoons flour
• 1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
• 2  cups 2% low-fat milk
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  teaspoon Dijon mustard
• 1⁄4 teaspoon nutmeg
• 4 1⁄2 cups  shredded gruyere cheese, divided

Directions

1. Heat oven to 350 degrees.
2. Cook macaroni as directed on the package. When the macaroni is done, drain.
3. In a saucepan, melt butter over medium heat and stir in flour.
4. Add in milk, pumpkin, dijon, nutmeg, salt and pepper. Heat until it just starts to simmer.
5. Add in 3.5 cups of cheese and stir until melted.
6. Add drained macaroni to cheese sauce and mix together.
7. Place in a two 8x8 pans or one 13x9 pan and top evenly with the last 1 cup of cheese.
8. Bake until cheese is bubbling – about 20 to 25 minutes.