- small muscatine pumpkin - 1 piece
- pastes "horns" - 360 Grams
- salt - 1 piece
- unsalted butter - 2 items. spoons
- flour - 2 Art. spoons
- mustard powder - 1/2 teaspoons
- milk - 2 cups
- Monterey Jack cheese - 120 Grams
- Cheddar Cheese - 120 Grams
1. Preheat the oven with the stand in the middle position to 220 degrees. Cut the pumpkins along in half, scoop out the seeds and lay the halves down with a cut down on the baking sheet lined with parchment. Bake for 25-35 minutes, or until the butter knife inserted into the pumpkin, will not meet resistance. 2. Scrape 2 cups of pumpkin pulp and knead it with a fork. Also, you can mix the pulp in a blender or food processor to a consistency of mashed potatoes. Meanwhile, in a large saucepan bring the water to a boil over high heat. Once the water boils, add about 1 tablespoon of salt, butter and paste. Cook the paste until soft. Drain the water and return the paste to the pan. 3. Melt the butter in a medium saucepan over medium heat. Add flour and mustard. Beat for 1 minute, then gradually beat up with milk. Bring the mixture to a boil over medium heat, stirring frequently, then reduce the heat to medium-slow and boil for 5-6 minutes until the mixture reaches the consistency of thick cream. Add cheese, a teaspoon of salt and pumpkin flesh. Cook, stirring until the cheese melts. Pour the paste with the sauce. 4. Thoroughly mix the pasta with cheese-pumpkin sauce. Immediately submit.
Servings: 8-10