Pumpkin Mac 'N Cheese

Pumpkin Mac 'N Cheese

September 15, 2020

The perfect fall twist on the king of comfort foods: pumpkin Mac ’n cheese! This
dish is certain to make a regular appearance in your meal repertoire. It’s rich,
creamy, and perfect for pumpkin lovers. This pumpkin Mac ’n cheese recipe uses
a combination of cheddar and gruyere, with a pinch of nutmeg, cayenne and
mustard- so it has complex flavor without being overcomplicated! Our version is
100% gluten free and we love to use our cinnamon maple crisps crumbled on top
in place of classic breadcrumbs. This recipe is definitely a showstopper and the
ultimate cozy food for chilly fall days!


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



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


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.


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


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!

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