Pumpkin Mac & Cheese

32 oz shells
5 T butter

1/4 C (31 g) flour

2 C cold whole milk

2 t salt

1 t pepper

1 t nutmeg

2 t dijon mustard

2 C pumpkin purée - unstrained works well
2 C grated sharp cheddar

1 C grated smoked gouda

3 T butter, melted

1 T olive oil

3/4 C breadcrumbs

4 oz grated parmesan

Preheat oven to 350.
Cook macaroni just until no longer crunchy and drain.

In a large saucepan, heat 1/4 C butter over medium heat.
Swirling regularly, cook 2-3 mins or until butter stops spattering.
Add flour, stirring constantly until smooth, 2-3 mins.
Paste should not smell of raw flour and color should remain light.
Whisk milk in, 1/2 C at a time.
Heat until sauce simmers and is slightly thicker than cream.

Whisk in salt, pepper, nutmeg, dijon, and pumpkin.

Add cheese stirring constantly until melted.

Combine macaroni with cheese sauce and stir well.

Pour into 2 ungreased 9 x 13 pyrexes.

Separately, combine butter, olive oil, breadcrumbs, and parmesan.

Top mac and cheese with breadcrumbs mixture.

Bake uncovered 25 mins or until golden brown.

bettycrocker