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Pumpkin Macaroni and Cheese
Ingredients
  • 16 ounces small pasta shells, cooked al dente and drained
  • ½ cup (1 stick or 113g) unsalted butter
  • ½ cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 can (15 ounces) pumpkin puree
  • 2 ½ teaspoons salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper, optional
  • 1 cup sharp cheddar cheese, freshly grated
  • ½ cup mozzarella cheese, freshly grated
  • Salt and pepper, to taste
  •  
  • Parsley, chopped for garnish
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