16 oz whole wheat or whole grain pasta, penne or rigatoni
4 T butter
3 rounded T flour
1 C chicken stock
2 T honey or maple syrup
2 C whole milk
1/2 t allspice (or couple pinches of ground cloves)
1 t ground mustard
pinch cayenne pepper
Nutmeg, to taste
Salt and pepper, to taste
1 can pumpkin puree (15 oz)
2 1/2 C shredded sharp cheddar cheese
Paprika
Bring a large pot of water to a boil. Salt it and cook pasta to al dente. Drain and set aside.
Pre-heat the broiler.
Melt the butter in a medium size saucepan over medium heat. Whisk in the flour. Cook for 1 minute, then raise the heat a bit and add the chicken stock. Whisk in the honey/syrup and milk. Season with cloves/allspice, mustard, cayenne, a little nutmeg and some salt and pepper. Thicken a couple of minutes .
Whisk in pumpkin puree, then stir in about 2 cups shredded sharp cheddar cheese until melted. Combine the pasta with the sauce and arrange in a 9x13 casserole dish. Sprinkle with the remaining cheese and a light dusting of paprika. Broil to brown and bubbly.
(from Rachel Ray)
It needs salt! I'd add at least a teaspoon of salt next time.
ReplyDeleteCommenting for myself: I add 1 tsp of salt and a hearty handful of mozzarella along with the sharp cheddar. Also delicious with regular white pasta instead of whole wheat.
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