What’s for dinner? Tonight, you have an answer that the whole family will agree on. This comforting fall stovetop classic is quick and easy to make. You’ll be eating in less than 30 minutes!
It’s a gluten-free and vegetarian recipe that uses real cheese. Aged cheddar is a sharp and flavourful hard cheese which has less lactose. This recipe can also be one hundred percent lactose-free if needed. Purchase a lactose-free aged cheddar and a lactose-free or plant-based milk instead.
GLUTEN-FREE | VEGETARIAN
Stovetop Pumpkin Mac & Cheese
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 4 (regular portion) to 6 (smaller portion)
1 lb (450 g) gluten-free rigatoni or macaroni
¼ cup (60 mL) butter
¼ cup (60 mL) gluten-free all-purpose flour
1-¾ cup (435 mL) plant-based milk or lactose-free milk
1-¼ cup (310 mL) canned pumpkin
3-1/2 cups (875 mL) aged cheddar, divided
Cook pasta according to instructions.
While the pasta is cooking, prepare your pumpkin cheese sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux. Be careful to not burn it.
Slowly whisk in milk and bring to a simmer or light boil. Cook for about two minutes.
Reduce heat to medium low. Stir in pumpkin for one minute or until just blended.
Combine 3 cups (750 mL) cheese with the pumpkin sauce. Stir for one to two minutes or until cheese is melted.
Add pumpkin cheese sauce to pasta. Portion into bowls and serve warm.
Sprinkle remaining cheese over portioned mac and cheese for an added cheesy flavour.
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