Laurel's Pumpkin Mac & Cheese

Laurel's Pumpkin Mac & Cheese

Pumpkin complements the sharpness of the cheddar and smoked Gouda in this family favorite dish. Bonus: the kiddos don't even notice the hidden vegetable! ~Laurel Blackerby

Servings: 10

Ingredients:

• 1 lb macaroni pasta
• 4 tablespoons butter
• ¼ cup C’est Tout Dry Blonde Roux
• ¼ cup C’est Tout Trinity Mix, crushed or ground
• 1 tablespoon garlic, minced
• 1 (12 oz) can evaporated milk (1½ cups)
• 1 (15 oz) can pumpkin purée (1¾ cups)
• 1 teaspoon Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon smoked sea salt
• 1 cup (4 oz) cheddar or Colby, freshly shredded
• ½ cup (2 oz) smoked Gouda, shredded
• Optional toppings: bacon crumbles, bread crumbs, fresh herbs, or micro greens

Directions:

1. Bring a large pot of salted water to a boil. Cook pasta for 8 to 10 minutes until al dente, stirring occasionally. Drain and set aside.
2. Melt butter over medium heat in a medium saucepan. Whisk in roux and cook for 2 to 3 minutes until bubbly. Add Trinity Mix and garlic and cook for an additional 2 minutes.
3. Slowly pour in evaporated milk, whisking until fully incorporated. Simmer until thick enough to coat the back of a wooden spoon, 3 to 4 minutes.
4. Stir in pumpkin purée. Season with Cajun seasoning, smoked paprika, and smoked sea salt.
5. Reduce heat to low and stir in cheeses until fully melted.
6. Stir pumpkin cheese sauce into pasta. Taste and adjust seasoning as needed.
7. Garnish with your favorite topping and serve immediately.

Tip: This pumpkin mac & cheese pairs beautifully with Louisiana shrimp, crawfish, or golden tilefish. Add roasted Brussels sprouts or broccoli for a complete meal.

Serving Size: 1 cup (176g) | Calories: 330 | 12g fat | 44g carbohydrates | 13g protein

Source:

Recipe courtesy of Laurel Blackerby, Nutritionist & Foodie. Contact: nutritionist.foodie@gmail.com