Ingredients
Units
Scale
- 12 ounces bite-sized pasta
- 2 tablespoons MELT Organic spread original flavor
- 2 tablespoons flour all purpose, spelt, or rice flour
- 2 cups milk
- 1 1/2 cups shredded cheese cheddar or Mexican blend
- 1/2 cup pumpkin puree
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 2 dashes worcestershire sauce
- a few grinds black pepper
Crumb Topping
- 2 tablespoons MELT Organic spread melted
- 1 cup cracker or bread crumbs
Instructions
- Preheat oven to 350 degrees F. Spray an 8″ square pan with cooking spray and set aside.
- Cook and drain pasta according to package directions.
- While pasta cooks, heat a large skillet over medium-high heat. Add MELT spread, and cover pan immediately until melted and spattering has stopped. Whisk in flour until smooth. Add milk about 1/4 cup at a time, whisking constantly until smooth before adding more. Continue until all milk is incorporated. Bring to low simmer.
- Reduce heat to medium, and stir in cheese until melted. Stir in pumpkin, salt, garlic powder, worcestershire sauce, and pepper. Cook and stir briefly until heated through. Add cooked pasta, and stir to coat.
- Transfer mac and cheese mixture to the prepared baking dish. Stir together melted MELT and cracker or bread crumbs. Evenly spread crumb mixture over pasta. Bake in preheated oven for 25 minutes.
Notes
Don’t go out and buy worcestershire sauce just for the recipe. If you don’t have it on hand, you can leave it out.
New to making cream sauces? I have a video tutorial showing you exactly how to do it right here! (Don’t worry. It’s super easy!)
Take it from me: Don’t tell your kids about the pumpkin.
- Passive Time: 25
- Cook Time: 15