November 1st. How did that happen? I’m actually pretty excited to see November. I love the holiday season. But just because October has come and gone, don’t think I’m going to stop with the “pumpkin.” I actually love pumpkin. And in this mac and cheese pumpkin not only adds lots of nutrition but it makes the mac and cheese super creamy and will make you feel like you’re eating the cheesiest bowl of noodles.
The mac and cheese is made even more nutrition by adding in roasted veggies: brussels sprouts and cauliflower. While the veggies are roasting, start boiling your noodle water. Feel free to use whatever noodle you want – I went with a gluten free spiral noodle. The cheese part of this mac and cheese is a mixture of gouda and cheddar. Yum. Go ahead and grate that so that it’s ready when you are.
When you have about 10 minutes left of roasting, cook your pasta and make your cheese sauce. Simply sauté onion in a little butter before adding the flour of your choice to thicken the mixture. Mix well and then whisk in chicken stock (or veggie if you want to keep it vegetarian) and milk. Season with salt, pepper and nutmeg – my favorite fall spice. This is where you’ll add in the canned pumpkin. Stir until the pumpkin completely mixes in and then add in your cheese and stir until melted. Finally add in the cooked noodles and roasted veggies.
Incredibly creamy and the “orange” of the pumpkin makes you feel like you’re eating Velveeta Mac and Cheese. Except this one is a whole lot healthier.