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Are you looking for a delicious and creamy side dish for Thanksgiving? Look no further; this pumpkin mac and cheese is it! The coziest and perfect addition to your Thanksgiving feast.
Let’s Make Pumpkin Mac and Cheese
This pumpkin cheese sauce is super flavorful and the best fall recipe. The ingredients are simple and could be ready in 30 minutes or less.
Pasta Choice
Rotini Chickpea Pasta: Protein-packed pasta that’s delicious and soaks up the creamy sauce very well. Clean and simple ingredients made from chickpea flour. It’s also lower in carbs compared to other pasta. It has 11g of proteins per every 2oz serving.
Ingredients
-Pumpkin Puree (NOT pumpkin filling)
-Garlic powder
-Vegetable broth
-Whole wheat flour (or all purpose flour)
-Salt & Pepper
-Butter
-Sharp cheddar cheese
-Dairy-free heavy cream (or your choice of cream)
-Panko
-Parmesan cheese
-Chickpea Rotini (or your choice of pasta)
Direction
1- Bring a large pot of water to a boil with salt.
2- Prep the rest of the ingredients.
3- When the water comes to a boil, add the chickpea pasta, and cook for 7 minutes. Drain and set aside.
4-In a pot, melt butter and add the whole wheat flour. Whisk until smooth.
5- Add the vegetable broth and slowly stir in the DF heavy cream. Bring to a quick boil, then add the pumpkin puree.
6- Stir the mixture together. Add the cheese, garlic powder, salt, and pepper. Taste and adjust seasoning (add more salt or garlic powder if needed).
7- Slowly add the cooked pasta to the sauce.
8- Add the pasta to a baking dish, and top with breadcrumbs and parmesan cheese.
9- Broil for 5 minutes
10- Enjoy!
Did I mention how easy it is to make this pasta? Check out the video below, and don’t forget to like, save, and follow my Instagram for more meal inspiration.
Creamy Pumpkin Mac and Cheese
Ingredients
- 1 box (8.8 oz) Chickpea Rotini
- 3 tbsp Butter
- 3 tbsp Whole wheat flour
- 1-2 cups Vegetable broth
- 1/2 cup Dairy-free heavy cream (or your choice of cream)
- 1.5 cups Sharp cheddar cheese
- 1/2 cup Pumpkin puree (NOT pumpkin filling)
- 2-3 tsp Garlic powder
- Salt & Pepper
Toppings
- Panko bread crumbs
- Parmesan cheese
Instructions
- Bring a large pot of water to a boil with salt.
- Prep the rest of the ingredients.
- When the water comes to a boil, add the chickpea pasta, and cook for 7 minutes. Drain and set aside.
- In a pot, melt butter and add the whole wheat flour. Whisk until smooth.
- Add the vegetable broth and slowly stir in the DF heavy cream. Bring to a quick boil, then add the pumpkin puree.
- Stir the mixture together. Add the cheese, garlic powder, salt, and pepper. Taste and adjust seasoning (add more salt or garlic powder if needed).
- Slowly add the cooked pasta to the sauce.
- Add the pasta to a baking dish, and top with breadcrumbs and parmesan cheese.
- Broil (HI) for 5 minutes
Notes
-You can also use regular whipping cream, half and half, or any milk of your choice. Did you make this recipe? Please tag me on Instagram @melshealthybowl and hashtag it #melshealthybowl.