Go Back
Print

Pumpkin Mac and Cheese

Course Main Course

Ingredients

  • 1/2 cup bread crumbs of choice *can be gluten free
  • 1 lb dry short pasta of choice *can be gluten free
  • 1 tbsp olive oil
  • 2 tbsp all-purpose flour of choice *can be gluten free
  • 1 tsp kosher salt, plus more for pasta water and to taste
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 2 cups plain milk of choice *can use whole milk or plain oat milk
  • 1 15 oz can Farmer's Market Foods Organic Pumpkin Puree
  • 8 oz sharp cheddar cheese, shredded
  • 8 oz smoked gouda cheese, shredded
  • salt, to taste plus a sprinkle for pasta water
  • ground black pepper, to taste

Instructions

  • Cook the pasta according to box directions.
  • Drain the pasta, reserving ½ cup of the pasta water. Set drained pasta aside.
  • In the same pot over medium heat, add oil and garlic. Cook for 1-2 minutes. 
  • Whisk in the flour, garlic powder, onion powder, paprika, cayenne, 1 teaspoon salt, and pepper. 
  • Cook for 3 to 4 minutes until flour starts to clump a bit. 
  • Gradually whisk in the milk until smooth.
  • Add in the pumpkin puree. Continue to cook for another 5-7 minutes.
  • Remove the pot from heat and gradually add the shredded cheeses, whisking in between additions until the cheese melts each time.
  • Pour over pasta. Top with breadcrumbs and extra cheese.
  • Add to the oven for 10 minutes or until breadcrumbs are browned.