Gobble Bites

Yield- 2 dozen

Ingredients

• 8 oz elbow macaroni, cooked
• 2 tbsp butter
• 2 tbsp all-purpose flour
• ¾ cup low fat milk
• 1 cup canned pumpkin
• ½ cup shredded cheddar cheese
• ¾ cup shredded parmesan cheese
• 1/8 tsp nutmeg
• ¼ tsp salt
• ¼ tsp pepper
• 24 oz sliced turkey
• ¼ cup dried cranberries

Directions

1. Over medium heat melt the butter and add the flour. Whisk continuously until it turns light brown.
2. Whisk in the milk slowly. The sauce should begin to thicken.
3. Continuously whisking, add the pumpkin, ½ cup cheddar cheese, and ½ cup parmesan cheese. Save the remaining ¼ cup parmesan cheese for the topping.
4. Stir in the nutmeg, salt, and pepper.
5. Combine the sauce with the macaroni and stir to coat the pasta evenly.
6. Grease a muffin tin with cooking spray. Line up two slices of the turkey and place inside the muffin cups to form a bowl.
7. Fill each turkey bowl with the macaroni and top with parmesan cheese.
8. Bake for 15-20 minutes or until the turkey is crisp on the edges and the top is lightly browned. Cover with foil if the edges of the turkey brown before the cheese topping. 
9. Top each turkey bowl with 2-3 cranberries.

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