Growing up I was hardcore into the mac and cheese in the blue box from Kraft, however now that I have been adulting for a while and can read ingredients I won’t touch the stuff. However, I still love macaroni and cheese, so I came up with an “adult-ish” recipe that is a lot healthier for you.
Adding pumpkin adds more vitamin A, C, E, and fiber to each bite, not to mention flavor! I use canned pumpkin in this recipe and made it with gluten-free pasta. You can use whatever pasta you have in your pantry and sub in real pumpkin if you want.
1 box dry pasta shells (can use gluten-free or chickpea pasta if desired.)
3 tbsp. butter
¼ cup (gluten-free) flour
1 tsp. garlic powder
1 tsp. nutmeg
1tsp. dried thyme
2 cups unsweetened almond milk
1 can pumpkin puree
½ cup fresh parmesan for the top
2 cups sharp cheddar cheese – (I like to use a real block and grate it myself.)
Pumpkin seeds and roasted delicata squash to top.
1. Cook pasta. Set aside.
2. Melt butter in a pan and add flour and mix until thick.
3. Stir in everything else except cheese and pasta.
4. Mix in cheese and stir until melted. Add the pasta and mix all together and then transfer into a prepared baking dish.
5. Bake at 350 degrees for 20 minutes, or until everything is bubbling. Take out and add ½ cup of grated parmesan cheese on top and bake for another 5-10 minutes or until cheese is melted.