Easy Pumkin Mac and Chees

Your first reaction when you saw this recipe was probably, "Yuck!".  Give me a minute to explain myself....first off the pumpkin in the recipe is barely detectable by taste. If you do not tell someone that pumpkin is in it they will not know. It adds this deep orange color to the mac and cheese that makes it look like it came straight off the pages of a cooking magazine. It looks really delish! Pumpkin is full of fiber, which most of us are not getting enough of. Pumpkin is also high in vitamins, E, A and B6, folate and iron. Helloooo healthier mac and cheese! Feed this to your children and smile since they are eating something healthy and have no idea. Feed this to yourself and chow down guilt free.

Easy Pumpkin Mac and Cheesey

 

Ingredients

• 1 14- 16 oz package of your favorite gluten free pasta
• 1/4 cup butter
• 1/8 cup of cornstarch
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon spicy brown mustard
• 1 cup canned pumpkin puree or 1 cup fresh pureed pumpkin
• 2 cups shredded cheddar cheese

Directions :

1.      Preheat oven to 375 degrees.

2.      Cook pasta according to the directions on the package.

3.      Melt butter in a large saucepan over low heat. Stir in the cornstarch and cook while stirring until well combined. Remove from heat and stir in milk. Place back onto heat and bring to a simmer.

4.      Stir in salt, pepper, mustard and pumpkin puree.

5.      Add 1 ½ cups of cheese then cook, stirring, until cheese is melted.

6.      Add the drained macaroni to the pot and combine well with the cheese sauce.

7.      Once combined, place in a baking tray and sprinkle the remaining ½ cup of cheese on top of the macaroni and bake, uncovered, until the top is golden brown.