Pumpkin Thyme Mac & Cheese

Pumpkin Mac & Cheese - All Year Round!

What you'll need: 

2 cups of milk

1 cup pumpkin puree

1/4 teaspoon ground cinnamon

a pinch of ground nutmeg

a pinch of ground cloves

a box or around a pound of gluten free (or regular) pasta

2.5 tablespoons of unsalted butter

3 tablespoons of quinoa flour (or all purpose flour)

1 1/2 tablespoons of minced thyme

1 table spoon fresh lemon juice

3 ounces sharp cheddar cheese

3 ounces smoked gouda, shredded

salt & pepper to taste

1. Place milk, pumpkin puree, nutmeg, cinnamon & cloves in a saucepan and stir together. Simmer for around 15 min.

2. Fill a large pot with water and bring it to a boil. Once the water comes to a boil add 2 tablespoons of salt to your water and then add the pasta.

3. Boil pasta until cooked. (gluten free pasta tends to cook a bit faster than regular pasta!)

4. Drain pasta and set aside.

5. Melt butter over medium heat in a separate medium saucepan. Sprinkle flour over melted butter and whisk it together until its a little brown. Stir in thyme.

6. Whisk pumpkin-milk mixture into flour mixture and continue to whisk until fully incorporated. Allow mixture to simmer until thick enough to coat the back of a wooden spoon, 3-4 minutes.

7. Place shredded cheese into mixing bowl and squeeze lemon juice on top.

8. Stir cheese in to the sauce until the cheese melts. Season with a sprinkle of salt & pepper. Reduce heat to low and slowly stir the pasta in until the pasta has been fully coated in sauce.

9. Serve it while it's hot & enjoy! (save some cheese to sprinkle on top of your pasta at the end!)