Pumpkin-Habanero Mac and Cheese

• 3 cups scoobi doo pasta, uncooked
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/4 tsp. dry mustard
• 2 cups milk
• 2 cups Cracker Barrel Shredded Habanero Heat Cheese, divided
• 2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
• 3/4 cup canned pumpkin
• 1/4 cup chopped pepitas (shelled pumpkin seeds)

1. Heat oven to 400 degrees F.
2. Cook pasta in large saucepan as directed on package, omitting salt.
3. Meanwhile, melt butter in medium saucepan on medium heat.
4. Add flour and mustard; cook and stir 1 min.
5. Gradually stir in milk; cook 3 to 5 min.
6. or until thickened, stirring constantly.
7. Remove from heat.
8. Add 1-1/2 cups shredded cheese, Parmesan and pumpkin; mix well.
9. Drain pasta; return to pan.
10. Add pumpkin mixture; mix well.
11. Spoon into 1.5-L casserole dish sprayed with cooking spray; top with remaining shredded cheese.
12. Bake 20 min.
13. or until heated through.
14. Sprinkle with pepitas.

pasta, butter, flour, dry mustard, milk, cheese, cheese, pumpkin, pepitas

Taken from www.kraftrecipes.com/recipes/pumpkin-habanero-mac-cheese-183422.aspx (may not work)