Pumpkin Macaroni and Cheese

16 ounces GF pasta, I prefer Jovial , Tinkyada, Aldi brown rice pasta, or Trader Joe's lentil pasta.

4 TBS butter plus extra for buttering your dish

1/4 cup All Purpose GF flour

2.5 cups of milk

1 can of pumpkin puree (100% pure pumpkin only, not pie filling)

16 oz super sharp white cheddar, shredded, think Vermont/extra sharp

1/2 tsp salt

1/4 tsp black pepper

Pinch of cayenne pepper

1/2 tsp paprika

1/2 tsp garlic or onion powder

1/4 tsp nutmeg

1/4 tsp cinnamon

°Boil the noodles until they're almost done. Rinse and set aside.

°Make a roux by melting the butter in the pan you just drained the noodles from, add the flour whisking a few minutes, then add milk and seasoning - whisking till thickened a bit.

°Add the whole can of pumpkin and all but a handful of cheese. When you have an orange pot of cheesy goodness taste it for seasoning and tweak to your liking before adding the pasta. If the sauce needs thinning, add some more milk.

°Then mix in the pasta, pour in a buttered dish, top with leftover cheese and bake at 375° for 20ish minutes.

Enjoy the awesomeness that is Pumpkin Macaroni and Cheese!