Pumpkin Mac and Cheese

With Fall peeking it's head a little, which I am extremely grateful for, I decided to post this absolute favorite of ours. This is the great welcoming dish for cooler weather. I know it sounds a little weird but it is fabulous. I always know I can have a meatless night without complaint if this is on the meal plan. This is also a great way to sneak in veggies to your littles, I know I will serve this often to our future Little Campbell.

Pumpkin Mac and Cheese
Serves 4
Recipe from Healthy Food for Living

8 oz uncooked macaroni or other pasta, preferably whole wheat or whole wheat blend pasta
1 cup pumpkin puree
1 cup 1% low-fat milk or whatever is on hand
2 oz (about 4 Tbsp) 1/3-less-fat Neufchatel cream cheese
1 cup freshly grated 50% reduced fat sharp cheddar cheese
1/2 cup freshly grated gruyere cheese (can sub in any good melting cheese, such as monterey jack)
1/8 tsp ground nutmeg
1/8 – 1/4 tsp ground cayenne pepper, or more depending on heat preference
Kosher salt and freshly ground black pepper, to taste

1. Cook pasta according to package directions.
2. Meanwhile, whisk together and heat pumpkin puree and milk in a medium saucepan over medium heat until hot.
3. Reduce stove heat to low. Whisk in cheeses until fully melted.
4. Stir in nutmeg and cayenne. Season with salt and pepper.
5. Stir drained pasta into the pumpkin-cheese sauce and mix until thoroughly combined.
6. At this point, the mac & cheese might appear a bit soupy. If this is the case, let the mixture sit off of the heat for a few minutes. The cheese sauce will firm up as it slightly cools.
7. Serve with an extra dusting of nutmeg, if desired.