Serves 4 to 6
Ingredients:
1 pound lean ground beef
1/2 onion, diced small
1/2 pound elbow macaroni
4 tablespoons butter
1/2 pound elbow macaroni
4 tablespoons butter
6 to 8 ounces evaporated milk
1/2 teaspoon Tabasco sauce
1 teaspoon kosher salt
Fresh black pepper
1/2 teaspoon Tabasco sauce
1 teaspoon kosher salt
Fresh black pepper
1/2 teaspoon paprika
3/4 teaspoon dry mustard
12 ounces sharp cheddar, shredded
3/4 teaspoon dry mustard
12 ounces sharp cheddar, shredded
6 ounces Velveeta cheese, cubed small
1 cup of cooked pumpkin puree
1 cup of cooked pumpkin puree
Directions:
Cook ground beef until browned. Add onion and cook until tender.Set aside.
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Add the ground beef and onions.
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Add the ground beef and onions.
In a bowl, whisk together the milk, hot sauce, salt, pepper, paprika and mustard.
Stir into the pasta and add the cheeses. Add more evaporated milk if need. Over low heat continue to stir until cheeses are melted and creamy. Add the cooked pumpkin puree.Stir until incorporated and cook until hot and bubbly.
Serve as a side or alone.
