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Gluten-Free Pumpkin Mac And Cheese

Published: October 5, 2018 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 60 Minutes
Serves Serves 4
Gluten-Free Pumpkin Mac And Cheese
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Average Rating: 4.5 | Rated By: 3 users

The days are getting shorter, and the temperature is cooler, meaning this is the comfort food season. October is naturally pumpkin season and this beautiful fruit…yes pumpkin is a fruit rich in Vitamin A, minerals, and high in antioxidants that can boost your immune system as per Healthline. I know, let’s move on to the recipe. The creamy Mac & cheese sauce is made with sweet roasted pumpkin, plenty of cheese, a little nutmeg, garlic and fresh sage. The delicious pumpkin cheese sauce is clinging to the pasta adding so much flavour. Oh my goodness the sauce is so good! If you have finicky eaters at home, this gluten-free pumpkin Mac & cheese is a great way to include some goodness in their diet. When I made this pasta dinner for my family, I did not tell them I used pumpkin in the cheesy sauce. Their comments were, the best Mac & cheese ever, they had no clue that I added pumpkin to the sauce and still don’t know..ha ha.. I have added some freshly made bacon bits as a topping, but this is optional, although I highly recommend it. If you are looking for a healthier gluten-free pasta recipe for kids, this pumpkin Mac & cheese is a must try. THEY WILL LOVE IT!

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Ingredients

  • 1 1/2 lb - 2 lb Fresh pumpkin, halved
  • 2 garlic cloves with skin on
  • 2 cups milk
  • 1 Tbsp. Chopped fresh sage or 1/2 tsp. GF dried sage
  • 1 Tbsp. Arrowroot flour/starch
  • 1/2 tsp. GF ground nutmeg
  • 1/2 tsp. Pure sea salt
  • 1 1/2 cups grated cheddar cheese
  • 10 oz. gluten-free short pasta, cook per package directions
  • Optional toppings; freshly made bacon bits, fresh herbs such as sage, parsley, thyme or a sprinkle of fresh nutmeg
  • Note; if you are using canned pumpkin, skip to step 5 and use minced garlic

    • Instructions

  • Preheat oven to 375 F and line a rimmed baking sheet with parchment paper
  • Cut the pumpkin I half and remove the seeds and strings
  • Place pumpkin cut side down on the prepared baking sheet and bake for 50 - 55 minutes until pumpkin is tender. Place garlic cloves on the baking sheet with the skin on for last 20 minutes of baking time
  • Remove from the oven and cool
  • Scoop out 2 cups of pumpkin, remove garlic from the skin and add to a blender or food processor and blend. Add milk, sage, arrowroot flour, nutmeg and salt. Process until creamy
  • Transfer pumpkin mixture into a saucepan and add cheddar cheese. Cook over medium heat frequently stirring until the sauce thickens. About 5 minutes
  • To serve, stir cooked pasta to the sauce until heated through


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