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FODMAP Free Pumpkin Mac and Cheese

FODMAP Free Pumpkin Mac and Cheese

FODMAP Free Pumpkin Mac and Cheese
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Not like your average Mac & Cheese!
Ingredients
  • 2 cups (uncooked) corn elbow or penne macaroni
  • 2 tablespoons dairy free butter
  • 2 tablespoons gluten free all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cups lactose free whole milk
  • 1 cup Fontina or Gruyere cheese, shredded
  • 1 15 ounce can pumpkin
  • ½ teaspoon dried leaf sage, crushed
  • ½ cup gluten free bread soft bread crumbs or crushed gluten free crackers
  • 1 tablespoon olive oil
  • ½ cup grated fresh Parmesan cheese
  • Garnish with Sage leaves (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cook pasta according to package directions. Do not overcook.
  3. Drain cooked pasta, rinse gently in cold water and return it to the pot.
  4. While pasta is cooking, make the cheese sauce.
  5. Melt the dairy free butter over medium heat in a heavy sauce pan.
  6. Whisk together the flour, salt, and pepper.
  7. Add flour mixture to melted butter and stir well. Cook on medium heat, stirring constantly, for 2 minutes.
  8. Slowly add milk, stirring constantly. until sauce starts to thicken and bubble.
  9. Add cheese, pumpkin, and sage and continue cooking until cheese is melted.
  10. Immediately pour cheese sauce over pasta and stir until well combined.
  11. Pour macaroni and cheese sauce into an ungreased 2-quart baking dish.
  12. Toss bread crumbs with olive oil and sprinkle over the pasta.
  13. Sprinkle the parmesan cheese over the bread crumbs.
  14. Bake, uncovered, for 30 minutes or until bubbly and top is golden brown.
  15. Let sit for 10 minutes before serving.
  16. Garnish cooked dish with fresh sage leaves (optional).

 

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