Saturday, January 4, 2014

Primal Pumpkin Mac and Cheese (gluten-free)

Cold this winter? Love mac & cheese? Eating paleo/primal? Try pumpkin mac and cheese for a tasty twist on an old favorite. The pumpkin adds a subtle flavor that excellently compliments the traditional cheddar cheese. It was a huge hit in my house and was the perfect way to warm up a chilly snow day!

Primal Pumpkin Mac and Cheese (gluten-free) 
Adapted from Inspired Taste
Serves 3-4

8 oz gluten-free pasta, any shape
2 tbsp butter
2 tbsp arrowroot
1 c milk (any type will do)
1/4 tsp salt
pinch of pepper
1/4 tsp nutmeg
1/2 tsp Dijon mustard
1/2 c pumpkin puree (NOT pumpkin pie filling)
2 c shredded cheddar cheese (additional 1/4 c optional for topping)

1. Preheat oven to 350 (only if baking to make a crusty top layer). Bring a pot of salted water to a boil, then cook pasta according to the package directions.
2. While pasta is cooking, melt butter in a saucepan on low heat. Once melted, add and stir to dissolve. Pour in milk and bring to a simmer, then simmer for 1 minute. Mixture will get thick.
3. Sprinkle in salt, pepper, and nutmeg. Stir in mustard and pumpkin. Add 2 c cheese and keep stirring until melted and all that goodness is evenly combined.
4. Grease an 8x8 casserole dish or other serving dish. Gently transfer pasta to dish, be careful as gluten-free pasta is more delicate. Pour in cheese sauce and gently mix everything so pasta is evenly coated. Mac n cheese is ready to eat as is, but to make a crusty top layer, sprinkle the extra 1/4 c cheese on top and bake for 20 minutes.
5. Eat that bad boy up!!!! My family destroyed it in less than 5 minutes :P

1 comment:

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