- 3/4 cup whole-wheat pasta, cooked
- 1 Tbsp butter
- 1 Tbsp flour
- 1/4 c low-fat milk
- 4 Tbsp pumpkin puree
- 1 Tbsp mustard
- 1/3 cup shredded cheddar cheese
- Wash hands with warm, soapy water for 20 seconds.
- Cook pasta according to package directions. Drain.
- Make a roux with butter and flour.
- Slowly add milk to roux. Add cheese and stir.
- Add pumpkin and Mustard. Stir until creamy.
- Add pasta to pot. Stir.
Makes 1 serving