• 3 cups Penne or Elbow, uncooked
• 2 tbsp Unsalted Butter
• 2 tbsp Flour
• 2 cups 2% Milk
• ¾ cup Fresh Pumpkin Purée
• 1 cup Monterey Jack, shredded
• ½ cup Parmesan, grated
• ¼ tsp Salt
• 1/8 tsp Nutmeg
• 1/8 tsp Black Pepper

 Instructions: 

1. Preheat oven to 375 degree. Grease a baking pan.
2. Cook Pasta in salted water. Drain.
3. Melt Butter in saucepan, medium heat, until foamy. Whisk in flower and cook 2 minutes. Slowly whisk in milk until there are no lumps. Add pumpkin purée and mix well. Remove from heat. Add cheeses, salt, nutmeg, and pepper.
4. When cheeses melt, combine with noodles and pour into baking pan.
5. Bake uncovered 25-30 minutes.