Ingredients
1
package (16 oz) elbow macaroni
1/4
cup butter
1/4
cup Gold Medal™ all-purpose flour
2
cups milk
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon ground nutmeg
1
teaspoon Dijon mustard
1
cup canned pumpkin (not pumpkin pie mix)
2
cups shredded Cheddar cheese (8 oz)
Preparation
Heat oven to 350°F. Cook and drain macaroni as directed on package, using minimum cook time.
Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour; cook 1 minute, stirring constantly with whisk. Remove from heat; stir in milk. Heat to simmering; cook 1 minute, stirring constantly, until thickened. Stir in salt, pepper, nutmeg, mustard and pumpkin. Add 1 3/4 cups of the cheese. Cook, stirring occasionally, until cheese is melted.
Add macaroni to cheese sauce and stir until coated. Pour into ungreased 3-quart casserole. Top with remaining 1/4 cup cheese.
Bake uncovered 20 to 25 minutes or until golden brown.
