Amazing Recipe!

The other day, I had my friends over for a dinner party for New Year’s Eve. We all love cooking and hanging out and what better way is there to ring in the New Year than with your best friends? We all made a ton of stuff but here is my FAVORITE pasta recipe! It sounds a little shady when you look at the ingredients but trust me, so yummy! I can also tell you that the leftovers are amazing as well.

Pumpkin Rosemary Shells and Cheese-I originally got the recipes from this amazing blogger (http://elefantitasalegres.blogspot.com) but here is the recipe reprinted.

Ingredients
– 16 oz. whole wheat orecchiette (I just used medium shells)
– 3 T. butter
– 4 T. flour
– 3 c. + 1/3 c. milk
– 12 oz. cheese, grated {I used a mix of sharp cheddar, mozzarella, and parmesan}
– 8 oz. Velveeta cheese, cubed {this is 1/4 of the large brick}
– 1 c. pumpkin puree 
– 1 T. fresh rosemary, minced
– 1 t. salt
– 1/2 t. fresh ground pepper
– 1/2 t. cayenne pepper 
– 1/2 c. panko or breadcrumbs {I used breadcrumbs I had in the freezer made from whole wheat pita} 
Preheat oven to 400 degrees. 
Cook pasta in heavily salted water, removing from heat and draining 3 minutes prior to the specified cook time on the package.  
Melt butter in a large skillet over Medium-High heat. Add flour, whisking for about 30 seconds. Add 2 cups of milk and the rosemary, whisking continuously until smooth.  Add the third cup of milk and continue to whisk until the mixture thickens, about 5 minutes.  
Turn down heat to Medium {if you’re using an electric stove top and a pan that is not non-stick, you might want to go to Medium-Low}.  Reserving a handful for topping, add cheese blend and whisk until combined.  Add Velveeta and stir until fully melted and combined.  Add salt, pepper, cayenne, and pumpkin, followed by the additional 1/3 c. of milk.  Stir / whisk until smooth. 
Toss cheese sauce with cooked pasta and pour into a greased casserole dish {9×13}.  Top with grated cheese and breadcrumbs  Cook for 30 minutes. 
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