Pumpkin Mac and Cheese
Easy pumpkin mac and cheese! Can be made whole wheat or gluten-free.
Servings 6 servings
Ingredients
- 375 grams whole grain, gluten-free or grain-free macaroni (about 3 cups)
- 1 tablespoon (14 grams) butter
- 1 1/2 tablespoons (12 grams) white whole wheat, all-purpose flour, a 1-to-1 Gluten-free Baking Mix or 1 tablespoon + 2 teaspoons cassava flour
- 1 cup (240 ml) milk plus more as needed
- 1 cup (240 grams) pumpkin puree
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 8 ounces (225 grams) aged cheddar cheese (or a mix of cheeses - I like using about 2 ounces Pecorino Romano) grated or thinly sliced
Instructions
- Bring a large pot of water to a boil. Generously salt the water, add the macaroni and cook until al dente. Drain and set aside.
- Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the flour and whisk constantly for 2 minutes.
- Add the milk and pumpkin puree and whisk until smooth. Continue cooking, whisking frequently, until the sauce has thickened.
- Add the garlic powder, salt and cheese. Reduce the heat to low and stir until the cheese has completely melted and the sauce is smooth.
- Add the drained macaroni and stir until evenly coated. If needed, add a splash of milk to thin the sauce. Taste and add additional salt if needed. Serve hot.
Notes
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.
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.