Ingredients
Scale
- 2 Tablespoons butter
- 1 small onion, chopped fine (about 1 cup)
- 1/2 cup white whole wheat flour
- 3/4 cup fat free half & half (ok to substitute milk!)
- 2 1/4 cups lowfat milk (I used 1%)
- Shredded cheese, 1/2 cup of EACH cheese: Havarti, sharp cheddar, white cheddar, & parmesan (or choose other cheeses if you prefer)
- 1 1/2 – 2 cups pumpkin puree (For a creamier texture, use 1 1/2 cups. For more health/nutrition, use 2 cups)
- 2 teaspoons Red Robin seasoning (or your favorite seasoned salt … use more or less to taste)
- Freshly ground pepper
- A sprinkle of nutmeg
Instructions
- Melt the butter in a large saucepan over medium heat, then add the onion and sautee for 5 – 10 minutes or until the onion is soft and translucent.
- Remove the pan from the heat just briefly while you stir in the whole wheat flour, coating the onions.
- Add the half and half and milk (you can use all milk if you prefer … I just had some 1/2 and 1/2 in the fridge that needed to be used up) and stir to mix well. Cook over medium low heat for about 10 minutes, stirring frequently, until the mixture starts to thicken into a white sauce.
- Add the cheese and the pumpkin puree and stir to mix everything up really good. Continue heating the sauce for a few minutes until the cheese is melted. Add Red Robin seasoning, pepper, and nutmeg. Taste and adjust seasonings if desired.