This was my first attempt at making a regular recipe into a gluten free recipe. I feel like it was a success and wanted to share it with you all since I have been really lacking in that area lately.
I made this for Thanksgiving by doubling the recipe but I feel like it would be good all throughout the Fall. It's a total comfort food that would transform any weeknight dinner into a relaxing 'let me enjoy the small things in life' meal.
GF Pumpkin Mac & Cheese
Ingredients:
16 oz brown rice pasta (I used shells and macaroni)
3 tbsp non-salted butter
3 tbsp gluten free all purpose flour (I used Bob's Red Mill)
*1/4 cup cornstarch (I used this because I didn't have any guar or xanthan gum to add to the gf flour)
4 cups of milk
2 cups shredded sharp cheddar
2 cups shredded monterey jack
1 cup cubed gruyere
1 cup pumpkin puree
1.5 tsp fresh rosemary, minced
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
1 tbsp paprika
Sprinkle of nutmeg
1. Cook pasta according to directions on package. Make sure to salt the water as it will flavor the pasta for the dish. Drain, rinse with cold water, and set aside.
2. Preheat the oven to 400 degrees.
3. Melt the butter and 1 cup of milk in a saucepan. Add flour and stir as it thickens. Add rosemary and another 2 cups of milk. Continue to stir until smooth.
(If it is not thickening up, add cornstarch. It all depends on the flour you use and the ingredients it has. The milk/flour mixture should get thick so add accordingly)
4. Add all of the cheese to the mixture and stir. Your arm will likely get tired.
5. Add the salt, pepper, pumpkin, cayenne, paprika, and the final cup of milk. Stir, stir, stir to mix it all in.
6. Once it is all smooth, add the pasta and stir it in so it's all covered in the sauce.
7. Place into baking dish and sprinkle with nutmeg. Bake for about 20 minutes.
This can be made ahead and reheated but like any reheated pasta dish, the noodles won't be as firm as the day before. Still tastes just as good though! Enjoy :)
Oh and
Happy Thanksgiving!
