Pumpkin Mac and Cheese (gluten-free, dairy-free option)
AuthorJohnna
Ingredients
1-Sixteen ounce package gluten-free pasta of your choice
3Tablespoonsbutter, Earth Balance or coconut oil
1/4cupgluten-free all-purpose flour(Johnna's blend is here)
1/2teaspoonground nutmeg
1/2teaspoonblack pepper
1/4teaspoonsea salt
2 1/2cupsmilk or non-dairy milk(I use unsweetened almond milk)
1-Fifteen ounce can pumpkin puree
3cupsshredded cheese or non-dairy cheese(optional)
Instructions
Preheat oven to 400 degrees.
Place pasta pot with water on stove and bring to boil; cook noodles according to instructions.
While pasta is cooking, in a large saucepan (I use this), melt butter/Earth Balance/coconut oil over medium heat. Once melted, stir in flour. Stir until well combined, creating a quick roux.
Next whisk in milk. Add nutmeg, pepper and salt. Continue cooking over medium until this has thickened to a gravy consistency, just on the thin edge of gravy, not overly thick.
Stir in the pumpkin puree.
At this point, your noodles should be done cooking and drained. Stir them into the cream sauce.
You can stop now and serve this as is OR you can add cheese and bake.
If adding cheese:
Have a 9x13 baking dish ready.
Stir in one cup of the shredded cheese to the pasta and cream sauce combination.
Place 1/2 of this into the 9X13 baking dish.
Top with one cup of shredded cheese.
Add the remaining 1/2 of the pasta and cream sauce combination. Top with remaining shredded cheese.