Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yield: 6 servings
Who would not want an extra creamy and healthy fall meal to enjoy a cosy night in? This easy and quick Pumpkin Mac & Cheese has all the amazing textures, flavours in a bowl that everyone loves.
Ingredients
1 box dry pasta shells (can use gluten-free or chickpea pasta if desired)
2 tbsp. butter
¼ cup whole wheat pastry flour (can use regular flour or GF all-purpose flour)
½ tsp. onion powder
1 tsp. garlic powder
1 1/2 cups unsweetened almond milk
1/4 tsp. salt, plus more to taste
Freshly ground black pepper
1/2 tsp cinnamon
1/4 tsp. nutmeg
pinch of cayenne pepper
1/2 cup pumpkin puree
1 1/2 cup sharp cheddar cheese, grated
2 tbsp. parmesan cheese for topping
2 tbsp. toasted green pumpkin seeds (pepitas)
roasted veggies like delicata squash, butternut, or spinach (optional)
HOW TO MAKE PUMPKIN MAC & CHEESE
Step 1: Cook the noodles according to package direction until al dente. Drain and set aside.
Step 2: To make the slurry, add the butter in a large skillet or pot. Melt over medium heat. Then, add in a bit of flour and gradually add in the milk alternately with the flour. Whisk vigorously to remove any lumps.
Step 3: Once boiling, decrease the heat and simmer for a couple of minutes, stirring frequently until thick and no more clumps. Then, add in the garlic powder, onion powder, salt, freshly ground black pepper, cinnamon, nutmeg, and a pinch of cayenne pepper. Mix well.
Step 4: Stir in half of the sharp cheddar cheese until thoroughly melted before adding in the pumpkin puree and the remaining cheese. Whisk until incorporated.
Step 5: Add in the noodles and stir until coated. Season with salt and pepper according to taste.
Step 6: In a small skillet, lightly toast the pumpkin seeds over medium heat. Stir until roasted and a bit brown.
Step 7: Serve the pasta into individual bowls and top with parmesan cheese, pepper, and pumpkin seeds. Enjoy!
Ingredients
- 1 box dry pasta shells (can use gluten-free or chickpea pasta if desired)
- 2 tbsp. butter
- ¼ cup whole wheat pastry flour (can use regular flour or GF all-purpose flour)
- ½ tsp. onion powder
- 1 tsp. garlic powder
- 1 1/2 cups unsweetened almond milk
- 1/4 tsp. salt, plus more to taste
- Freshly ground black pepper
- 1/2 tsp cinnamon
- 1/4 tsp. nutmeg
- pinch of cayenne pepper
- 1/2 cup pumpkin puree
- 1 1/2 cup sharp cheddar cheese, grated
- 2 tbsp. parmesan cheese for topping
- 2 tbsp. toasted green pumpkin seeds (pepitas)
- roasted veggies like delicata squash, butternut, or spinach (optional)
Instructions
Step 1: Cook the noodles according to package direction until al dente. Drain and set aside.
Step 2: To make the slurry, add the butter in a large skillet or pot. Melt over medium heat. Then, add in a bit of flour and gradually add in the milk alternately with the flour. Whisk vigorously to remove any lumps.
Step 3: Once boiling, decrease the heat and simmer for a couple of minutes, stirring frequently until thick and no more clumps. Then, add in the garlic powder, onion powder, salt, freshly ground black pepper, cinnamon, nutmeg, and a pinch of cayenne pepper. Mix well.
Step 4: Stir in half of the sharp cheddar cheese until thoroughly melted before adding in the pumpkin puree and the remaining cheese. Whisk until incorporated.
Step 5: Add in the noodles and stir until coated. Season with salt and pepper according to taste.
Step 6: In a small skillet, lightly toast the pumpkin seeds over medium heat. Stir until roasted and a bit brown.
Step 7: Serve the pasta into individual bowls and top with parmesan cheese, pepper, and pumpkin seeds. Enjoy!
