Serves: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 1 (16 oz.) package Your favorite pasta shape 
• 4 Tbsps unsalted butter
• 3 Tbsps organic all-purpose flour 
• 2 ½ cups whole milk
• 1 cup pumpkin puree 
• 1 1/2 cups Mild cheddar cheese, freshly-grated
• 1 cup Sharp cheddar, freshly-grated
• 1 teaspoon sea salt
• 1 tsps ‘On Everything’ All-purpose Blend
• ¼ teaspoon cayenne pepper 

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Directions: 

BOIL THE PASTA:

• Bring a large pot of water to a boil with a pinch of salt and add shells, elbow pasta, or Lumache pasta and cook according to packaging, about 8-10 minutes in most cases. Once cooked, drain, and lightly toss in olive oil (to prevent sticking together), cool and set aside.

MAKE THE MAC + CHEESE:

• In a large dutch pot or deep skillet over medium-high heat, add butter and let it melt. Once melted, add flour, salt, all-purpose blend, and cayenne pepper, whisking until combined and "paste-like".
• Slowly pour in the milk, whisking frequently until lump-free, about 2-3 minutes. Reduce the heat to medium-low and add in the pumpkin puree, freshly-grated mild cheddar and sharp cheddar cheeses, stirring (using a wood spoon or spatula) until fully melted and smooth, about 4-5 minutes.
• Add in the cooled pasta and stir together until well coated, combined, and creamy!
• Serve and enjoy!