Description
If you’re a vegan, vegetarian, gluten-free or dairy-free person, then this recipe has variations that will be right up your alley. If you’re none of those, then good news, you’ll love it just the same. The key to a good macaroni and cheese is the creaminess, in my opinion, and this recipe is creamy!
Ingredients
- 1 box (16 Oz. Size) Of Your Favorite Pasta (I Used Leftover Whole Wheat Rotini Noodles And Quinoa Pasta Shells)
- 3 cups Chopped Broccoli Or More As Desired
- 1 Tablespoon Olive Oil
- 1 Tablespoon Whole Wheat Flour (or Gluten Free Alternative)
- 1-½ cup Unsweetened Almond Milk
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- ¼ teaspoons Paprika
- ½ teaspoons Onion Powder
- 1 cup Canned Pumpkin (not Pumpkin Pie Mix)
- 1 cup Cheddar Cheese, Shredded (or Sub 6 Tablespoons Nutritional Yeast For The Cup Of Cheese)
- ¾ cups Cheddar Cheese, Shredded, For Top
Preparation
1. Preheat your oven to 385 F.
2. In a large pot, cook the pasta according to the directions on the box. Before you drain your pasta, add in your chopped broccoli and let it blanch for 2-3 minutes. Then strain the mixture in a colander and return it to the pot.
3. In a large saucepan or frying pan on medium-high heat, warm the olive oil. Add in the flour and whisk until combined. Pour in the almond milk and whisk again to break down clumps.
4. Add in the salt, black pepper, paprika and onion powder and bring the mixture to a boil.
5. Once it begins boiling, reduce to a simmer and add the pumpkin and first amount of shredded cheddar cheese. Mix to combine and leave on low heat.
6. Pour the pumpkin cheese sauce over the noodles and broccoli and stir until well incorporated.
7. In a medium glass baking dish (I used 13″X9″) pour in the mixture. Bake for 10 minutes.
8. Pull the dish out of the oven, top with the final amount of shredded cheddar cheese and bake for another 5 minutes until the cheese has melted.
