Description
This creamy cheddar cheese sauce gets a slightly sweet flavor from the pumpkin puree while a sprinkling of panko adds crunch.
Ingredients
Units
Scale
- 1 lb (450 g) box Cellentani noodles (or whatever you like)
- 1/2 stick (55 g) butter
- 1/4 cup (60 ml) flour
- 2 1/2 cups (600 ml) milk
- Shop
- 1 tsp dry mustard
- 1 lb (450 g) shredded cheddar
- 1 cup (240 ml) pumpkin puree
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 cup (120 ml) 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: Pasta
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580