Cook the pasta in large pot of boiling water according to package instructions, about 8-9 minutes. Drain and set aside in large bowl.
Begin making the cheese sauce by melting butter over medium-low heat in a saucepan. Once completely melted, add the flour little by little and mix with a whisk to prevent lumps. Cook flour and butter mixture for about 3 minutes, but do not let brown. Remove from heat and slowly add milk; mix with whisk until well combined. Return to medium-low heat and cook for about 5 minutes until the sauce is thick and coats the back of a spoon. Add nutmeg and pumpkin. Remove from heat and add grated cheese; stir until cheese is completely melted and sauce is smooth.
In a large bowl, pour cheese sauce over cooked pasta. Mix sauce and pasta until well combined. The mixture may appear a bit soupy but the pasta will absorb more of the cheese sauce as it sits. Once cooled, chop slightly in food processor for small babies or keep whole for toddlers.
*Can substitute pumpkin with puréed sweet potato or butternut squash.More Tips:
You can also add green peas or finely chopped broccoli for an added punch of flavour and vitamins.
Just like the Bébé Bolognese, this recipe makes a large amount that you can freeze in perfect portions. Just dole into silicone cupcake tins and freeze. It contains vegetables, whole grains, and dairy so you can feel good about serving your little one this healthy alternative to the dreaded blue-box variety.