Pumpkin Macaroni And Cheese

• 2 cups elbow macaroni
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 teaspoon ground mustard
• 1/2 teaspoon ground black pepper
• 1 pinch ground nutmeg
• 2 1/4 cups shredded Cheddar cheese
• 2 cups finely chopped broccoli
• 1 cup pumpkin puree
• 1/4 cup dry bread crumbs

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. Meanwhile, melt butter in a medium saucepan over medium-low heat. Stir in flour until smooth. Stir in milk and bring to a simmer. Continue to cook and stir until thickened, about 1 minute more. Remove from heat. Stir in mustard, pepper, and nutmeg.
4. Add 2 cups Cheddar cheese, broccoli, and pumpkin puree, stirring until cheese is completely melted. Drain macaroni and stir in until well coated. Pour macaroni and cheese into a baking dish. Top with remaining 1/4 cup cheese and bread crumbs.
5. Bake in the preheated oven until lightly browned, 25 to 30 minutes.

elbow macaroni, butter, flour, milk, ground mustard, ground black pepper, ground nutmeg, cheddar cheese, broccoli, pumpkin puree, bread crumbs

Taken from www.allrecipes.com/recipe/268434/pumpkin-macaroni-and-cheese/ (may not work)