Creamy Pumpkin Mac and Cheese
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.
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 use macaroni instead of chickpea pasta.
-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.
-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.