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