Ingredients
- 2 1/4 cups Pumpkin Puree
- 2 1/2 cups Milk
- 2 cups Shredded Cheddar Cheese
- 1 1/2 cups Shredded Smoked Cheddar Cheese
- 2-3 Chipotle Peppers In Adobo Sauce, or to taste
- 1 1/2 tsp Grated Lime Zest
- 1 1/2 tsp Ground Cumin
- 1 tsp Dried Oregano Leaves
- 2 Tbsp Worcestershire Sauce
- 3/4 cup Chopped Green Onions
- 1 lb Macaroni (elbows) Cooked According To Package Directions
- Salt, to taste
- 1 cup Plain Bread Crumbs
- 2 Tbsp Butter, melted
- 3 Tbsp Honey
- 3/4 cup Crumbled Cotija Cheese*,
- 3 Tbsp Finely Chopped Cilantro
- Sour Cream, if desired
Preparation
Step 1
In a large saucepan, place pumpkin puree, milk, cheddar cheese, and smoked cheddar cheese. Cook, stirring often, over medium heat until cheeses are completely melted. Reduce heat to low. Stir in chipotles, lime zest, cumin, oregano, Worcestershire sauce, and green onions until well combined. Add cooked pasta; stir until well combined. Season with salt to taste.
In a medium bowl, combine bread crumbs, melted butter, and honey until well blended. Set aside.
Preheat oven to 375 degrees. Lightly spray a 13x9 inch casserole pan with nonstick cooking spray. Spoon macaroni mixture into pan. Top with bread crumb mixture and Cotija cheese. Bake 20-30 minutes or until completely heated through and bread crumbs are lightly toasted. Top with cilantro, and if desired, sour cream. Serve warm.