Ingredients

The following ingredients have 6 Servings
  • 1 lbs your favorite macaroni (I used butternut squash fioretti)
  • 4 tbsp butter
  • 3 tbsp flour
  • 2 1/2 cups milk
  • 8oz Fontinella cheese, shredded
  • 1 1/2 cups pumpkin puree
  • 1/2 tsp ground dry mustard
  • 1/2 tsp freshly grated nutmeg
  • Salt and pepper to taste

Instruction

  • Bring a large pot of salted water to a boil, over high heat. Cook the macaroni according to package instructions. Drain and reserve.
  • While the water boils, work on the sauce.
  • In a saucepan, over medium heat, melt the butter. Once the butter is melted, whisk in the flour and cook for about a minute to get rid of the raw flour taste, being careful not to burn.
  • Add the milk slowly, whisking constantly until the sauce thickens and there are no more lumps, about 3 minutes.
  • Add the pumpkin and the cheese and stir until the cheese melts and you have a nice, rich and creamy orange sauce. Add the dry mustard, the nutmeg and season with salt and pepper to taste.
  • Add 1/2 of the pumpkin cheese sauce to the pats and stir until it coats the pasta evenly. Then add the remaining sauce and stir to combine.
  • Serve immediately while hot!