Pumpkin Mac and Cheese

Creamy, dreamy, cheesy and secretly healthy-ish Pumpkin Mac and Cheese is so ooey gooey good and a must have in your Thanksgiving line up or just added to your monthly meal rotation.

Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes

Ingredients

  • 1 Lb. Cavatapi noodles
  • 2 Cups Sharp cheddar cheese
  • 1 Cup American cheese
  • 1 Cup Pumpkin purée
  • Pinch of Ground Mustard
  • Pinches of pumpkin pie spice to your liking
  • 1 and 1/2 Cup full fat oat milk
  • 2 TBSP Flour, sifted
  • 4 TBSP Butter
  • Fresh black pepper, for serving with

Instructions

  1. Bring a large pot of salted water to a boil. When the water is boiling, add your cavatappi noodles and cook for 11 minutes or until al dente. Reserve 1 cup of pasta water. When done, turn off the heat and remove the pot from heat.
  2. While your pasta is cooking, shred your cheeses, measure out and set aside.
  3. In another pan or pot, heat  over medium heat and add your 4 TBSP of butter. Melt the butter until frothy and bubbly.
  4. When it is bubbly, sift in your flour. Using a whisk, whisk continuously to combine for about 1-2 minutes.
  5. Add your full fat oat milk and whisk again to combine. Bring it to a boil to thicken for 2-3 minutes.
  6. Once it has thickened, add both of your shredded cheeses. Whisk to combine and until melted.
  7. When fully mixed add in your pumpkin puree, pinch of ground mustard and pinches of pumpkin pie spice to your liking. Whisk well to combine everything. Sauce should be thick and creamy now.
  8. Using a ladle or spider spoon, scoop out your pasta from your pasta pot and add to the sauce one scoop at a time. Mix well.
  9. Remove from heat and serve immediately with fresh cracked pepper and parmesan cheese if desired.
  10. ENJOY!