Yield: 4-6 servings
1 1/2 cups pumpkin puree, canned
2 tsp garlic powder
1/2 tsp salt
2 Tbsp butter
1 cup milk
1 cup cheddar cheese, shredded
1 lb pasta, cooked and drained
- Combine pumpkin, garlic, salt, butter and milk in a sauce pan over low heat. Stir until mixture is hot and slightly bubbly.
- Add in the cheese and stir until smooth and cheese has completely melted.
- Turn off heat and add in pasta, tossing to evenly coat noodles in the sauce.