Recently I came across a recipe on another mom's blog that was pumpkin macaroni and cheese. Awhile back I had attempted pumpkin pasta and thought it was a disaster but I decided that I would attempt to make this recipe, since it seemed to get great reviews. Besides, I thought it would be nice to add an extra umph to my homemade macaroni and cheese (we never buy boxed macaroni and cheese, check out this article on boxed macaroni and cheese to learn more).
With Aimee's pumpkin macaroni and cheese, my family was not disappointed! With a few tweaks to her original recipe, we ate almost the entire meal in one sitting... it is, after all, a nice treat that we have every so often.
Goat Pumpkin Mac n' Cheeeeese
serves 2 hungry adults and 1 toddler
1 bag of brown rice pasta or whole wheat pasta
2 tablespoons organic butter
2 tablespoons spelt flour, barley flour or arrowroot powder (if you are making it gluten free)
1 1/2 cups warmed mil
1/2 cup pumpkin puree *
3/4 cup grated goat chedder cheese (rennet free)
150g soft ripened goat cheese
1 teaspoon dulse flakes
1 teaspoon sea salt
In a medium saucepan, cook the pasta according to the package.
While the pasta is cooking, melt butter in a large saucepan over medium low heat. Once melted slowly add in either spelt flour or cornmeal and whisk constantly.
Cook for about 2-3 minutes then slowly begin to add in milk. Turn heat down to low. Continue whisking until well combined.
Add in the chedder cheese and continue to whisk until melted and creamy.
Now add in the pumpkin puree and sea salt. Whisk to combine.
Remove from heat, add in hot fresh pasta. Add in soft ripened goat cheese. Stir to combine until everything is melted.
You can either allow it to cool for a few minutes to thicken up some more, then eat. Or you can sprinkle it with some breadcrumbs or rice crumbs and place it in a 350* oven for 15 minutes.
Before serving, sprinkle it with the dulse flakes.
Enjoy this healthier and tastier version of boxed macaroni and cheese!
*If it is not pumpkin season, simply omit the pumpkin, the macaroni and cheese will still taste great without it!