Pumpkin Mac & Cheese (High Protein & Gluten Free!)
This Pumpkin Mac & Cheese will be your favorite way to make mac & cheese from now on, even if it isn't Fall! Pumpkin is an awesome substitute for using a high calorie heavy cream, and it also gives the most incredible taste!
I use chick pea pasta for a high protein & gluten free comfort meal. Be sure to grate a block of cheddar cheese from scratch. This will make the BIGGEST difference in your consistency. If you buy shredded cheese, there is something called cellulose in there that is an anti-clumping agent. It will not give you that perfect cheesy & creamy consistency! Plus, it tastes WAY better freshly grated. If you like the sound of this Fall recipe, be sure to try my Roasted Cauliflower & Sweet Potato Soup as well.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
For the Healthier Brown Butter Crumble:
- 3 tbsp butter
- 1 tsp dry sage
- 1 cup almond flour
- 1/4 cup Parmesan
For the Mac & Cheese:
- 16 oz. noodles of choice, cooked - I used the Banza brand of chick pea noodles for more protein & to keep this gluten free!
- 2 tbsp butter
- 3/4 tsp ground mustard
- 1/2 tsp garlic powder
- Salt & pepper to taste
- 1/4 tsp nutmeg
- 1 1/2 cups unsweetened almond milk
- 1 cup pure pumpkin purée
- 3 cups freshly grated shredded cheddar cheese
** Feel free to completely omit the brown butter topping BUT I did want to go all out & make this dish super cozy & give full Fall vibes!!
How To Make It
- In a small saucepan, melt the butter for the topping over medium heat. Continue to cook (stirring occasionally) until browned & bubbly.
- In a small bowl, combine the remaining brown butter topping ingredients. Add into the saucepan with the browned butter. Coat your "breadcrumb" mixture in the brown butter. Cook for a few more minutes & turn off the heat.
- In a large pot, combine the butter for the mac & cheese and almond milk. Stir until mixed together & butter is melted.
- Add in the spices, pumpkin puree, and freshly grated cheese.
- Once the cheese is melted, add in your cooked noodles. Coat noodles in sauce, and allow to thicken, about 4-5 minutes. Season with salt & pepper to taste.
- Top your individual bowls off with your almond flour bread crumbs & dig in!!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 5 days. When you are ready to enjoy your leftovers, just pop them in the microwave for45 seconds to a minute per serving.
My favorite food storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.
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This Pumpkin Mac & Cheese will be your favorite way to make mac & cheese from now on, even if it isn't Fall! Pumpkin is an awesome substitute for using a high calorie heavy cream, and it also gives the most incredible taste! I use chick pea pasta for a high protein & gluten free comfort meal. Be sure to grate a block of cheddar cheese from scratch. This will make the BIGGEST difference in your consistency.
- 3 tbsp butter (grass fed is best)
- 1 tsp sage (dried)
- 1 cup almond flour
- 1/4 cup parmesan cheese (freshly grated)
- 16 oz noodles (I used the Banza cavatapi chick pea pasta)
- 2 tbsp butter (grass fed is best)
- 3/4 tsp ground mustard
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- salt (to taste)
- pepper (to taste)
- 1 1/2 cup almond milk (unsweetened, plain)
- 1 cup pumpkin puree
- 3 cup cheddar cheese (freshly grated)
In a small saucepan, melt the butter for the topping over medium heat. Continue to cook (stirring occasionally) until browned & bubbly.
In a small bowl, combine the remaining brown butter topping ingredients. Add into the saucepan with the browned butter. Coat your "breadcrumb" mixture in the brown butter. Cook for a few more minutes & turn off the heat.
In a large pot, combine the butter for the mac & cheese and almond milk. Stir until mixed together & butter is melted.
Add in the spices, pumpkin puree, and freshly grated cheese.
Once the cheese is melted, add in your cooked noodles. Coat noodles in sauce, and allow to thicken, about 4-5 minutes. Season with salt & pepper to taste.
Top your individual bowls off with your almond flour bread crumbs & dig in!!
Servings 8
- Amount Per Serving
- Calories 405kcal
- % Daily Value *
- Total Fat 21.1g33%
- Saturated Fat 10.7g54%
- Cholesterol 52.3mg18%
- Sodium 628.9mg27%
- Total Carbohydrate 34.4g12%
- Dietary Fiber 6.2g25%
- Sugars 1.2g
- Protein 24.1g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.