Pumpkin Mac 'N Cheese
  • 3 cups elbow macaroni uncooked
  • 1 cup milk
  • 3/4 cup pumpkin puree
  • 2 Cups Ivanhoe Old Sharpe Cheddar Cheese
  • 1 tsp nutmeg
  • Salt & Pepper to taste
  • 4 strips bacon cooked and crumbled
  1. Preheat oven to 375F.
  2. Cook pasta in salted water according to package directions then drain.
  3. Meanwhile, in a medium stockpot over medium-high heat, scald your milk then remove from heat.
  4. Stir cheese into your milk until melted then add pumpkin puree and stir well. Remove from heat and add salt, nutmeg and black pepper.
  5. Combine with drained noodles then pour into casserole dish.
  6. Bake uncovered 30-35 minutes or until lightly browned and bubbly.