Whole Wheat Pumpkin Mac & Cheese

Ingredients
Serves 5

½ lb / 225 gr whole wheat macaroni (elbows, rotini, or any other short shape)

2 cups / 15.5 oz / 350 gr pumpkin puree

2 tablespoons milk

1 pat butter

½ cup / 40 gr grated dubliner or other sharp cheese

½ teaspoon fine grain sea salt

ground pepper to taste

pinch of nutmeg (optional)

2 tablespoons whole wheat panko breadcrumbs

red pepper flakes (optional)

Directions

Preheat oven to 350°F (180°C), place a rack in the middle. Lightly grease a 8x8-inch baking dish and set aside.

In a large saucepan over very low heat, melt the cheese with the butter and milk, stirring constantly. Add pumpkin puree and stir until you reach the consistency of a smooth orange/yellowish creamy sauce.

Bring a large pot of salted water to a boil. Cook pasta al dente according to package instructions, drain it, pour it into the pumpkin cheese sauce, add salt, pepper, nutmeg (is using) and mix well.

Spoon the mixture into the prepared baking dish, sprinkle with whole wheat panko breadcrumbs.

Bake for about 15 to 20 minutes or until the top is golden brown and pasta is bubbly. If the tops are browning too quickly, cover the pans with foil.

Let cool for 5 minutes before serving. I like to sprinkle some red pepper flakes on top to add a kick to this dish, but that's just me!