Description
This creamy cheddar cheese sauce gets a slightly sweet flavor from the pumpkin puree while a sprinkling of panko adds crunch.
Ingredients
Scale
- 1 lb box Cellentani noodles (or whatever you like)
- 1/2 stick butter
- 1/4 cup flour
- 2 1/2 cups milk
- Shop
- 1 teaspoon dry mustard
- 1 pound shredded cheddar
- 1 cup pumpkin puree
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup panko bread crumbs
- sprinkle of chicago steak seasoning (optional but encouraged)
Instructions
- Preheat the oven to 350.
- Get the noodles boiling as instructed on the box. Drain.
- In a dutch oven, or sauce pan, melt the butter over medium high heat.
- Add the flour and whisk, lower heat to medium, and continuing cooking and whisking until the mixture turns a light, golden brown color – about 5-10 minutes.
- Add the milk slowly, whisking at the same time. Also, add the dry mustard. Continue cooking/whisking action until the sauce thickens and is smooth. (This may take a few minutes)
- Add the cheese, and stir until it’s melted in to the sauce evenly.
- Finally add the pumpkin puree, and season with salt and pepper to taste. Stir well to mix everything all together.
- If you’re using a dutch oven, add the noodles to the sauce and mix well, coating the noodles evenly.
- Otherwise, add the noodles and sauce to an oven-safe dish, mixing together well and coating the noodles evenly.
- Sprinkle the top with panko bread crumbs and a dash of the chicago steak seasoning if you like! We loved that extra bit of spice.
- Bake for 20-25 minutes, until lightly browned on top and bubbly. Enjoy!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main