1 1/2tablespoon(21 grams) white whole wheat, all-purpose flour, a 1-to-1 Gluten-free Baking Mix or 1 tablespoon + 2 teaspoons cassava flour
1cup(240 ml) milkplus more as needed
1cup(240 grams) pumpkin puree
1/4 teaspoongarlic powder
8ounces(225 grams) aged cheddar cheese (or a mix of cheeses - I like using about 2 ounces Pecorino Romano)grated or thinly sliced
Put a large pot of water on to boil. Once it starts to boil, add a generous amount of salt and add the pasta. Cook for the recommended amount of time and then drain and set aside until ready to use.
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.