Easy pumpkin mac and cheese! Can be made whole wheat or gluten-free.
in a small pot, melt the butter over medium low heat. Stir in the flour and whisk while cooking for 2 minutes. Add the milk and pumpkin and whisk while cooking until thickened. Add the salt, garlic powder and cheese and reduce the heat to low. Once the cheese has melted, stir well. Add macaroni to the sauce. Thin with a splash of extra milk and season with extra salt if needed and serve while still hot.
For gluten-free, make sure to use GF flour and GF noodles.
This stores really well in the fridge. To enjoy as leftovers, add a splash of milk while you’re heating it up to loosen up the sauce.