As you can see from our summer science experiments, summer cleaning has inspired me! Today, as I was cleaning out our kitchen cupboards I came across a lone can of pumpkin leftover from Thanksgiving. With its expiration date quickly approaching, I decided to use it immediately. I was planning to make my son a batch of homemade organic macaroni and cheese, and figured pumpkin would make a delicious addition to the cheese sauce. (We like to make our own macaroni and cheese since the boxed variety is full of artificial colors and we can use whole organic ingredients.) The finished product was so well received that it will remain on our lunch menu rotation. Read on for step-by-step instructions.
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