Pumpkin Mac and Cheese

Tags: dinner - pasta - vegetarian - GF - GF Vegetarian - GF dinner -
GF pasta
Active Time: 30 minutes
Passive Time: N/A
Serves: 6-8

Super easy and creamy mac and cheese that's not too heavy

Mealime

• Macaroni: 16 oz

• Unsalted butter: 3 tbsp

• All-purpose flour: 3 tbsp

• Whole milk: 10 fl oz

• Pumpkin puree: 1 15oz can
• Cheddar cheese: 8 oz, shredded
• Thyme: leaves from 6-8 sprigs

• Salt: to taste
• Pepper: to taste

• Sub GF pasta and GF flour to make the recipe GF. I've done this many times and it works out well; the type of flour doesn't really matter for the roux. I've even used GF bread flour in a pinch and it works

1. Boil water and cook the pasta al dente; save about 1 cup of pasta water before draining
2. While the pasta cooks, make a roux in a Dutch oven by adding the butter and melting. Wait for the butter to brown slightly, then add the flour and cook for 30 seconds to 1 minute. Slowly add milk a little at a time to make the bechamel sauce, whisking constantly to combine
3. Once all the milk is added, add the cheese, thyme, and pumpkin (about 3/4 of the can or so) and stir to combine. Add salt and pepper to taste, and use the reserved pasta water to thin out the sauce as needed
4. Add the cooked pasta to the sauce, stir to combine, and serve