Entrees
KEY INGREDIENTS
INGREDIENTS
- ●1 cup dried regular or whole grain elbow macaroni
- ●1 cup NESTLÉ® CARNATION® Evaporated Milk
- ●1/2 teaspoon ground black pepper
- ●1/2 teaspoon salt
- ●1 1/4 cups easy melting shredded cheese (Monterey Jack or Cheddar)
- ●1 1/4 cups LIBBY'S® 100% Pure Pumpkin
- ●1/4 cup (about 1/2 slice bread) soft bread crumbs and/or grated Parmesan cheese (optional)
MAKE IT
Step 1
Preheat oven to 350° F. Cook macaroni in large pot of boiling water until al denté in texture. Drain and return to pot.
Step 2
Meanwhile bring evaporated milk to a low simmer in medium saucepan over medium heat. Stir in pepper and salt. Turn off heat, then stir in pumpkin and cheese. Pour sauce over pasta to coat. Spoon mixture into four, ungreased 8-ounce ramekins.
Step 3
Top with optional breadcrumbs or Parmesan cheese.
Step 4
Bake for 20 to 25 minutes or until golden brown. Let stand for 5 minutes before serving.
TIPS
For a casserole, pour mixture into ungreased 1 1/2-quart casserole dish. Bake for 25 to 30 minutes or until golden brown.
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