And it's from there that I feel the need to defend my pumpkin mac and cheese. It's like my pumpkin pasta sauce, except richer and creamier. John is a big fan. But it's probably because I waited until after he had taken his first bite before I told him there was pumpkin in there.
A few notes: I had planned to cook up ground turkey along with this, but Julia was feisty and I forgot. I also didn't have all the baby kale I meant to because we accidentally ate it. So I added in frozen peas to mine. They're just as nutritious as kale, right? And the version I made was just lactose free and not completely dairy free. I was afraid the Daiya cheese shreds might not have the flavor I wanted, so I threw in some Cabot cheddar because it's lactose free. This version is gluten free though!
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| A new family favorite! |
Pumpkin Mac and Cheese
1lb pasta of your choice
2 cups milk of your choice
1 cup broth (I went chicken)
1 can pumpkin puree (2 cups)
2 Tbsp cornstarch
2 Tbsp honey
1/4 tsp allspice
1 1/2 tsp ground mustard
black pepper
2-3 cups shredded cheese of your choice (I used Daiya brand dairy- and soy-free + lactose-free Cabot cheddar)
all the baby kale
Topping: breadcrumbs and fake butter
Put a pot of water on for the pasta.
In a large skillet with high sides, bring the milk, broth, and pumpkin to a bare simmer. Add in cornstarch and seasonings. Once it reaches a simmer and thickens, reduce the heat to low and add the cheese and baby greens. Add the pasta once it's ready. In a food processor, make breadcrumbs from about 3 slices of bread of your choice. Preheat the broiler. Sprinkle the crumbs over the mixed up pasta and dot with butter of your choice. Broil until it's brown and not burnt, about 3 mins.
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