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Pumpkin Mac 'N Cheese

September 15, 2020

Buttery, crunchy crisp topping makes pumpkin mac & cheese even more spectacular! it's a party for your mouth.

Ingredients

1 lb cooked gluten free pasta, al dente

4 tbsp. butter, plus 2 more melted tablespoons for topping

1/4 cup GF flour

2 cups whole milk

1 can (14.5 oz.) pumpkin puree

1 tsp. garlic powder

1 tbsp. Dijon mustard m

1/4 tsp. cayenne pepper

1/8 tsp. grated nutmeg

3 cups grated cheddar cheese

1 cup grated gruyere cheese

1/2 cup Cinnamon Maple Crisps, crushed

Directions

1

Cook the pasta according to the instructions on the box so that it’s al dente.

2

In a medium saucepan, melt 4 tbsp. of butter and whisk in the GF flour. Continue to cook until a roux thickens, enough to coat the back of a spoon.

3

Turn the heat down to low and stir in the pumpkin puree and spices. Add the grated cheeses, stirring until melted.

4

Combine the sauce with the cooked pasta. Spoon the mac and cheese into serving bowls and top with Cinnamon Maple Crisp crumbles combined with melted butter. Enjoy!