Description
Suggested Beverage Pairing:
Kim Crawford Sauvignon Blanc
Ingredients
Prep Time:
Cooking Time:
Total Time:
Instructions
Preheat oven to 350°F. While your pasta is cooking, start the sauce. Pour the milk into a large sauce pan and gently heat until it is hot but not simmering. In a measuring cup, whisk the flour and oil until smooth, and then drizzle into the milk, stirring constantly. Increase the heat slightly; keep stirring until it just starts to thicken and add 1 cup shredded cheddar cheese. Blend in the pumpkin, then add the diced tomatoes with liquid and season with garlic granules and garlic salt.
Note: The cheese sauce can be made 2 to 3 days in advance; measure the 1½ cups of cheddar cheese after it has been shredded.
In a large bowl, mix the cooked macaroni with the cheese sauce, then transfer into a rimmed baking pan. Sprinkle with remaining ½ cup of cheddar cheese and bake uncovered for 20 minutes or until heated through and the top is nicely browned. Portion into bowls and garnish with Italian basil if desired.
This recipe can be easily altered by adding extra tasty ingredients to the cheese sauce; try jalapeno peppers & turkey bacon or gorgonzola cheese & broccoli.
