Ingredients

• 4 orange bell peppers

• 8 ounces elbow macaroni

• 2 cups pureed pumpkin (15 oz can)

• 2 tablespoons butter

• 2 tablespoons flour

• 1 cup milk

• 1 cup shredded cheddar cheese

• 2 teaspoon minced garlic

• ½ teaspoon chili powder

• Dash of nutmeg

• Salt & pepper, to taste

Steps

1. Bring a large pot of water to a boil and fill a large bowl with ice water

2. Cut the tops off the peppers and save

3. Remove the seeds and inner membranes of the peppers

4. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes

5. Immediately transfer the peppers to the ice bath

6. Once cool, remove the peppers and use a sharp knife to carve a jack-o-lantern face into the side of each pepper

7. Return the pot of water to a boil

8. Add the macaroni and cook until al dente, about 9 minutes. Reserve 1 cup of the pasta water and drain

9. In a medium pot, melt the butter over medium-low heat

10. Whisk in the flour, then slowly whisk in the milk. Be sure to whisk constantly while mixture thickens

11. Whisk in the pumpkin

12. Add the minced garlic, nutmeg, chili powder, and salt and pepper to taste

13. Add the cheese and continue to stir until the cheese melts into the sauce

14. Add the cooked pasta to the sauce

15. Add the reserved pasta water a little at a time if the sauce is too thick

16. Divide the pumpkin mac and cheese among the peppers and cap each with a pepper top

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