Creamy Pumpkin Mac and Cheese – A Savory Gluten Free Comfort Food
Creamy pumpkin, gooey cheese, and savory spices make this baked mac and cheese an unforgettable recipe.
Servings Prep Time
6 to 8people 10minutes
Cook Time
20 to 24minutes
Servings Prep Time
6 to 8people 10minutes
Cook Time
20 to 24minutes
Ingredients
Instructions
  1. Saute diced onions over medium-high heat in a skillet drizzled with olive oil. Sprinkle with 2 teaspoons of garlic powder. Continue cooking until onions are soft and golden brown.
  2. While onions cook, prepare gluten-free macaroni noodles according to the instructions on the package.
  3. Prepare sauce for the macaroni by combining pumpkin puree, 1 cup of cheddar cheese, 1 cup of Parmesan cheese, 1 cup of almond milk, 2 teaspoons of garlic powder, 1 tablespoon of butter, nutmeg, paprika, cayenne pepper, salt, and pepper in a pot. Cook for approximately 5 minutes over medium heat, stirring several times.
  4. Add tapioca starch to the sauce mixture and stir well, making sure not to leave any lumps in the sauce. Reduce heat to low.
  5. Heat sauce for an additional 5 to 10 minutes, stirring frequently with a spatula. Remove the pot from the heat when the sauce is thick and creamy.
  6. Combine sauce, macaroni, and sauteed onions in a pot or bowl, stirring well to blend ingredients. Sprinkle with additional spices, if desired.
  7. Grease a 9 x 13 casserole dish with 1 tablespoon of butter. Pour macaroni mixture in the dish and top with remaining shredded cheese. Add gluten-free panko crumbs, and place remaining 2 tablespoons of butter on the panko crumbs.
  8. Bake pumpkin mac and cheese at 375 degrees for 20 to 24 minutes.