Mac & Pumpkin Cheesy Style

 

 
I used shells as the sauce will get and to every nook and cranny and it just tastes delicious.

I also added hotdogs for the saltiness 


Ingredients 

1/2 lb medium shells

1-2 tsp salt

6 Hebrew national hotdogs 

10 sage leaves chopped

1/2 red onion diced

1/2 white onion diced

2-2 1/2 Tbsp butter 

2 Tbsp garlic powder 

2 Tbsp pepper 

1/4 cup flour 

1-2 cups coconut milk 

7 1/2 oz pumpkin puree 

6 oz grated sharp cheddar 

2-3 oz grated mozzarella 


No baking 

Boil noodles in large pasta pan, add salt to boiling water cook as directed on box. 

Grill whole hotdogs to desired crispness.

Drain pasta, Do Not rinse. Set



Slice hotdogs add to set aside pasta.


To same pan add butter, onion, sage, garlic powder. When onions are translucent sprinkle flour until all butter is soaked up. Continue stirring as to not burn the flour. 



 Start adding milk half a cup at a time until all the flour incorporated allow milk to come to a bubble keep stirring and keep adding milk as you need it until it’s a nice sauce. It should be more like a gravy, kind of sauce so keep that milk until.


aside.



Add pumpkin incorporate by stirring then add the cheeses, turn the stove off and let the cheese naturally melt add back in the pasta and the hotdogs and stir. Serve delicious


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