WHY MAKE THIS RECIPE?
I love that you can add other delicious ingredients to create unique cheesy flavor combinations. Add homemade pumpkin puree to see what happens when pumpkin and pasta join forces.
16 oz elbow macaroni 1/2 c salted butter 1/2 c flour 3 c milk 2 1/2 c cheddar cheese 15 oz pumpkin puree 1/4 c Parmesan cheese 1 tsp ea salt & pepper
Preheat oven to 350 degrees F and coat a 9×13 baking dish with cooking spray. Set aside.
Bring water to a boil. Add pasta and cook 2 minutes shy of until al dente.
Drain, rinse and add the cooked pasta to the prepared pan in a single layer.
In a large skillet or Dutch oven, melt the butter over medium heat. Throw in the flour and whisk until combined.
Next add milk and whisk until creamy. Stir in cream cheese, cheddar, pumpkin puree, salt and pepper to the pan and stir until cheese has melted and thickened.
Pour the cheese sauce over the top of the pasta in the pan. Mix it slightly with a spoon.
Once the creamy mixture is even on top, sprinkle on Parmesan cheese and the reserved 1/2 cup cheddar.
Bake uncovered in the preheated oven for 15-20 minutes or until cheese is very lightly golden brown around the edges.