Pumpkin-Parmesan Mac 'n Cheese

Pumpkin-Parmesan Mac ‘n Cheese
An Unexpected “Comfort Food” Delight!
1 Tbsp Butter
1 Cup Milk – Whole, 2%, or unsweetened/flavored Almond
1 Tbsp Corn Starch
1/4-cup Parmesan Cheese
1 tsp Dijon Mustard
1/4-tsp Salt
1/4-tsp Pepper
1/4-tsp Nutmeg
1 tsp Garlic Powder
1 tsp Lemon Juice
1 Can 100% Pure Pumpkin (not pumpkin pie mix)
1 8-oz package Elbow Macaroni
1. In a large pan, bring 4 quarts of water to a boil with 1 tsp olive oil.
2. Add in elbow macaroni and cook according to package directions. Do not rinse off finished pasta unless otherwise specified.
3. In small saucepan, melt 1 Tbsp of Butter.
4. Add in corn starch and milk. Whisk thoroughly and bring to a gentle boil.
5. Once mixture begins to boil, turn burner to low and add in parmesan cheese, dijon mustard, salt, pepper, nutmeg, garlic powder, and lemon juice. Whisk thoroughly until mixture is smooth.
6. Once mixture has thickened, add in pumpkin and whisk until smooth. Remove sauce from heat.
7. Once macaroni is finished, drain water and return noodles to pot.
8. Add in the pumpkin sauce and thoroughly mix.
9. Enjoy!

NOTE: Unless you’re feeding a lot of people, you might want to cut the recipe in half till you know how you and your family like it.