Pumpkin Mac and Cheese
Ingredients
- 1/2 cup bread crumbs of choice *can be gluten free
- 1 lb dry short pasta of choice *can be gluten free
- 1 tbsp olive oil
- 2 tbsp all-purpose flour of choice *can be gluten free
- 1 tsp kosher salt, plus more for pasta water and to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 2 cups plain milk of choice *can use whole milk or plain oat milk
- 1 15 oz can Farmer's Market Foods Organic Pumpkin Puree
- 8 oz sharp cheddar cheese, shredded
- 8 oz smoked gouda cheese, shredded
- salt, to taste plus a sprinkle for pasta water
- ground black pepper, to taste
Instructions
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Cook the pasta according to box directions.
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Drain the pasta, reserving ½ cup of the pasta water. Set drained pasta aside.
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In the same pot over medium heat, add oil and garlic. Cook for 1-2 minutes.
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Whisk in the flour, garlic powder, onion powder, paprika, cayenne, 1 teaspoon salt, and pepper.
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Cook for 3 to 4 minutes until flour starts to clump a bit.
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Gradually whisk in the milk until smooth.
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Add in the pumpkin puree. Continue to cook for another 5-7 minutes.
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Remove the pot from heat and gradually add the shredded cheeses, whisking in between additions until the cheese melts each time.
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Pour over pasta. Top with breadcrumbs and extra cheese.
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Add to the oven for 10 minutes or until breadcrumbs are browned.