Pumpkin Mac n Cheese

• 2 cups Uncooked Whole Wheat Elbow Pasta
• 1 Tablespoon Olive Oil
• 1 Tablespoon All-purpose Flour
• 1/2 cups Milk
• 1/2 cups Cottage Cheese
• 1/2 cups Canned Pumpkin
• 1- 1/2 cup Grated Cheddar Cheese
• 1/2 teaspoons Salt
• Ground Black Pepper

1. In a large pot, bring water to a boil and add the elbow pasta.
2. While the pasta is cooking, heat the oil in a large skillet over low-medium flame.
3. Add the flour and stir until flour starts to get pasty, 13 minutes.
4. Add in the milk and stir until the flour is dissolved.
5. Add the cottage cheese and heat through a little bit to dissolve some of the chunkiness of the cottage cheese.
6. It wont dissolve completely.
7. Then add in the pumpkin puree and cheddar cheese and whisk until well combined.
8. Sprinkle in the salt and some ground black pepper.
9. Heat this mixture completely through until bubbly and hot.
10. Meanwhile, drain the pasta when it has cooked to al dente.
11. Pour the cheese sauce over the cooked pasta and serve immediately.
12. Note: If you are used to a mac n cheese with a crumb topping, you can pour this entire meal into a baking dish, sprinkle the top with a mixture of melted butter and bread crumbs, and bake in the oven at 350 degrees F for 10 -15 minutes, until the top is golden brown.
13. Recipe adapted from Jessica Seinfelds Deceptively Delicious.

whole wheat elbow pasta, olive oil, allpurpose, milk, cottage cheese, pumpkin, cheddar cheese, salt, ground black pepper

Taken from tastykitchen.com/recipes/main-courses/pumpkin-mac-n-cheese/ (may not work)