When I was looking for some recipes to try, I came across this recipe. It looked interesting and so I suggested it to Paula. She agreed with me but said that she wanted ot have some protein with the meal so I grilled a kielbasa to go with the dish. It was really tasty and both of us enjoyed it.
Here’s what you will need if you make it for two of you…
- 1/2 pound of macaroni, medium pasta shells, or elbow pasta
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of milk
- 1/2 can (14.5 oz.) of pure pumpkin
- 1/2 teaspoon of granulated garlic
- 1/2 teaspoon of dry mustard
- 1/8 teaspoon of cayenne
- 1/8 teaspoon of white pepper
- 1/8 teaspoon of freshly grated nutmeg
- 1 1/2 cups of grated cheddar
- 1 ounce of grated Parmigiano-Reggiano
Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until 1-2 minutes shy of being al dente.
While the water is coming to a boil, melt the butter over medium heat in a medium pot. Whisk in the flour, then slowly whisk in the milk. Bring to a bubble. Cook, whisking often, until thick enough to coat the back of a spoon, about 2-3 minutes. Reduce the heat to medium-low and then whisk in the pumpkin. When the pumpkin is thoroughly combined, add the granulated garlic, dry mustard, cayenne, white pepper, and nutmeg. Season with salt if necessary. Add the two cheeses. Stir in a figure eight motion until the cheeses melt into the sauce.
When the pasta is finished cooking, scoop out 1/2 cup of the pasta cooking water. Drain the pasta and Add it to the sauce. Add cooking water a little at a time if the sauce is too thick.
Serve and enjoy! This could be a meal all by itself or you could add a protein to the meal. Any grilled meat would taste good with this dish.