3 Cheese Pumpkin Mac and Cheese

8 ounces elbow macaroni

3 tablespoons butter

2 cloves garlic, minced

2 teaspoons fresh rosemary leaves, chopped (seperated)

3 tablespoons all-purpose flour

2 cups fat free evaporated milk, warmed

2 cups white cheddar cheese, grated

1 cup fontina cheese, grated

1 cup canned pumpkin

1/4 cup Parmesan cheese, grated

1/2 cup seasoned panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot, boil the pasta according to package directions for al dente. Drain and reserve.

In a medium pot, over medium heat, melt the butter. Once the butter has melted add the garlic and 1 teaspoon rosemary leaves. Stir and cook for a minute. Then whisk in the flour and cook, stirring constantly, until mixture has a butty aroma, about 4 minutes. 

Whisking constantly, slowly add the warmed milk. Cook, continuing to whisk along the bottom of the pan until boiling, about 5 minutes. Remove from the heat and stir in the cheese, one cup at a time, stirring constantly until completely melted. Once cheese sauce is smooth stir in the pumpkin. Combine with the cooked pasta. Pour mixture into a casserole dish.

Combine panko, Parmesan, and the other teaspoon of rosemary. Sprinkle over the top of the mac and cheese. Place in the oven.

Bake for 30 minutes. 

Makes 4 side dish servings or 2 main dish servings.

COOKING TIP - When making a cheese sauce, like the one above, you want to make sure you cook your roux until it is a light golden brown. 

Once the milk had been added and your sauce reaches the desired thickness, remove the pan from the heat and stir the cheese into the sauce in small amounts amounts until completely incorporated before adding more cheese. This keeps your cheese sauce from becoming grainy. You can also toss harder cheeses, like cheddar, with some corn starch before adding it to the sauce. Corn starch helps reduce clumping.

ENJOY!!