This Mac and cheese is absolutely perfect for fall. Kids will love it and not even notice there is any pumpkin! Pumpkin is highly nutritious and full of Vitamin A and C, plus high in anti oxidants. So at least it inserts a little healthy twist in to your classic Mac and cheese! It definitely deserves a spot on your thanksgiving table.
Get the recipe bellow:
1 can pumpkin puree (15oz) (alternatively you can roast a pumpkin and scoop out the middle)
2 cups heavy cream
3 cups whole milk
1 stick butter
1/4 cup flour
Salt/pepper
1 teaspoon nutmeg
Add 1lb of sharp cheddar cheese
Parmesan for topping
1 lb of pasta, I like to use cavatappi but you can use any shape you like or a gluten free pasta brand (I like Jovial)
Heat the cream and milk mixture in a small pot.
Melt the butter in a separate large pot, then once melted, add the flour and whisk, letting it cook for a few minutes.
Start slowing add the cream mixture little by little while whisking.
Keep adding slowly and whisking in between until you have a creamy béchamel sauce.
Add in your can of pumpkin puree and whisk to combine.
Add your nutmeg, salt and pepper to taste.
Now turn off the heat and add your grated cheese until melted.
Next, boil your pasta until just before al dente as it will continue to cook in your sauce while it is in the oven.
Add the pasta to the sauce and stir.
Pour the Mac and cheese into a large lasagna baking dish and top it with grated Parmesan and some sage leaves.
Then pop it in to a preheated oven at 425 degrees for 25 minutes until golden brown and bubbly on top.
The sage will be crispy and the cheese will be melty perfection.
Enjoy!
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