I meant to publish this recipe for creamy pumpkin mac and cheese weeks ago, but life got in the way. I’m totally over pumpkin spice recipes (even though I recently published a recipe for paleo pumpkin treats), so I wanted to make something savory. And something that wouldn’t trigger a sugar-induced headache.
Anybody else get migraines from eating sugar? They’re awful. I ate too many gluten-free cookies on Thanksgiving and ended up hating life for a few hours. My body isn’t a fan of refined sugar.
Enough of my whining, though. Migraines affect 38 million people in the United States, and 4 million of those people have daily episodes of pain. Yeah, you read that right – daily. I’m going to remember that next time I’m in excruciating pain.
Okay, back to the food…
This gluten-free mac and cheese is made with smooth pumpkin puree and rich Parmesan cheese. I also make a dairy-free version that’s vegan and gluten free, but I haven’t had a chance to photograph it yet.
I know fall is halfway over and we’re done with Halloween and Thanksgiving, but that’s okay. You can still get away with eating this pumpkin macaroni and cheese. It gives you a chance to use up the canned or boxed pumpkin that you were supposed to use for Thanksgiving pies. Please tell me I’m not the only person who plans to make a bunch of stuff and then realizes there are only so many hours in the day.
This is a recipe for baked macaroni and cheese, but you can skip the topping and eat it straight from the pot if you want. I just feel like stovetop mac and cheese doesn’t compare to the gooey goodness found in baked macaroni recipes.
Alright, who’s hungry for some pumpkin mac and cheese?
Start by sauteeing a diced onion in olive oil. Sprinkle a bit of garlic powder on the onion as it cooks.
Prepare the creamy, cheesy pumpkin sauce as the onions cook. It requires butter, pureed pumpkin, cheddar, Parmesan, almond milk, tapioca starch, nutmeg, paprika, cayenne, salt, pepper, and garlic powder.
You should also prepare the gluten-free pasta (or regular pasta if that’s what you’re using) while the onions cook. This savory mac and cheese recipe gives your stovetop plenty of love.
Make sure to rinse your pasta in cold water when it’s done cooking. Well, unless the instructions tell you to do something different.
Place the macaroni noodles back in their pot, then add the sauteed onions and cheese sauce. Stir well, seasoning with additional spices if desired.
I add lots of paprika and pepper, but you don’t have to.
Pour macaroni mixture into a 9 x 13 casserole dish greased with butter. Top with additional Parmesan and cheddar.
Add some gluten-free panko crumbs and butter, then stick the casserole dish in the oven for about 20 minutes.
When you remove it, you’ll have a delicious batch of creamy pumpkin mac and cheese.
Yesssssssssssss. Good luck waiting for the pumpkin macaroni to cool before you start digging in. I was busy taste-testing the macaroni’s cheesy deliciousness with a fork long before it actually made it to the table.
Ready to whip up your own batch of creamy pumpkin mac and cheese? Here’s my printable, Pinnable recipe:
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