By Sandra K. Nissenberg, M.S., R.D.
Photos by Guy Cali Associates, Inc.
圖文授權：Highlights
½ pound (2 cups) uncooked jumbo elbow macaroni / ½英鎊（2杯）待烹煮的大彎管通心粉
2 tablespoons butter / 2湯匙黃油
2 tablespoons flour / 2湯匙麵粉
1 cup milk / 1杯牛奶
1 cup (4 ounces) shredded cheddar cheese / 1杯（4盎司）切碎的切達乾酪
½ of a 15-ounce can (about 1 cup) canned pumpkin / 從一個15盎司容量的南瓜罐頭中取出½罐南瓜（約1杯）
½ teaspoon Dijon mustard / ½茶匙第戎芥末醬
¼ teaspoon nutmeg / ¼茶匙肉豆蔻末
Wash your hands. / 洗手。
Adult: Prepare the pasta according to the package directions, cooking 1 minute less than directed so it is firm, not soft. Drain and set aside. Preheat the oven to 375°F. / 成人協助操作：根據包裝說明烹煮通心粉，提前1分鐘關火，確保通心粉的韌性，撈出瀝乾後靜置。將烤箱預熱至375華氏度。
Adult: Melt the butter in a medium-sized saucepan over medium-low heat. Whisk in the flour until smooth. Add the milk and stir. Remove from the heat and let the mixture cool slightly. / 成人協助操作：把黃油放進中號深平底鍋中用中低火融化，放入麵粉攪打成麵糊狀，加入牛奶攪拌。移除熱源，讓混合糊微微冷卻。
Stir the cheddar cheese, pumpkin, mustard, and nutmeg into the cooled mixture. Whisk until slightly thickened. / 把切達乾酪、南瓜、芥末醬和肉豆蔻末放進晾涼的混合糊中，攪拌至微微變稠。
Add the cooked macaroni. Stir until it is coated with the cheese mixture. / 加入煮好的通心粉並攪拌，讓通心粉均勻裹上混合糊。
Pour the macaroni and cheese into a 9-inch-by-13-inch baking dish. / 把通心粉混合物倒進9×13英寸的烤盤中。
Adult: Bake for 20–25 minutes. Remove from the oven and let cool before serving. / 成人協助操作：放入烤箱中烘焙20-25分鐘後取出，冷卻後食用。