Pumpkin Mac ‘n Cheese (gluten-free, dairy-free, vegan)
AuthorJohnna
Ingredients
3Tablespoonscoconut oil
3Tablespoonsbrown rice flour
1cuphard cider(I've used Woodchuck hard cider pumpkin and also a standard apple hard cider)
2Tablespoonsmaple syrup
2cupsunsweetened non-dairy milk(I used almond milk)
1teaspoonground mustard
1/4teaspoonnutmeg
pinch ground cloves
pinch cayenne pepper
1-15oz. can pumpkin puree
1 3/4cupDaiya cheddar style cheese shreds
smoked paprika, to sprinkle on top
12oz. gluten-free pasta PER BATCH(this recipe makes enough sauce for 3 two-quart casseroles)
Instructions
This recipe makes sauce for THREE two-quart casserole dishes of mac 'n cheese. You will use 1/3 of the sauce with 12 oz. of pasta. Reserve the remaining sauce for use another time.
In a large saucepan over medium heat, melt coconut oil.
Add in brown rice flour and whisk for 3 to 4 minutes. This will not clump the way butter and regular flour will when making a roux, but whisking is important to prevent browning.
Add in hard cider. Reduce until it has nearly evaporated and sauce base is thick.
Add maple syrup and milk, along with spices. Cook for 7 to 8 minutes, stirring occasionally, until it is thick enough to coat the spoon.
Whisk in pumpkin puree and Daiya shreds. Stir until sauce is thickened and Daiya shreds are incorporated.
To make into baked Mac 'n Cheese:
Prepare 12 oz. gluten-free pasta according to package instructions. Drain and place in a 2 quart baking dish.
Pour two cups of the prepared sauce over the top of the pasta, stir to combine.
Top with 1/4 cup Daiya shreds.
Place under the broiler, heating until the top is just starting to brown. Sprinkle with smoked paprika. Regular paprika is fine, too, but the hint of smoky flavor is a nice addition with the pumpkin and fall spices.
Recipe Notes
This recipe was inspired by a pumpkin mac 'n cheese recipe Rachael Ray demonstrated on her show back in 2011. I've modified it to be gluten-free, dairy-free and vegan. I like to give credit where credit is due, so kudos to the Rach for this one!