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Pumpkin Mac and Cheese

Course Main Course

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

  1. Cook the pasta according to box directions.

  2. Drain the pasta, reserving ½ cup of the pasta water. Set drained pasta aside.

  3. In the same pot over medium heat, add oil and garlic. Cook for 1-2 minutes. 

  4. Whisk in the flour, garlic powder, onion powder, paprika, cayenne, 1 teaspoon salt, and pepper. 

  5. Cook for 3 to 4 minutes until flour starts to clump a bit. 

  6. Gradually whisk in the milk until smooth.

  7. Add in the pumpkin puree. Continue to cook for another 5-7 minutes.

  8. Remove the pot from heat and gradually add the shredded cheeses, whisking in between additions until the cheese melts each time.

  9. Pour over pasta. Top with breadcrumbs and extra cheese.

  10. Add to the oven for 10 minutes or until breadcrumbs are browned.