Laurel's Pumpkin Mac & Cheese

Laurel Blackerby'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

Ingredients:

• 1 lb macaroni pasta
• 4 Tbsp butter
• ¼ c C’est Tout Dry Blonde Roux
• ¼ c C’est Tout Trinity Mix, crushed or ground
• 1 Tbsp garlic, minced
• 1 - 12oz can (1 ½ c) evaporated milk
• 1 - 15oz can (1 ¾ c) pumpkin puree
• 1 tsp Cajun seasoning
• 1 tsp Peace, Love & Smoke Smoked Paprika
• ½ tsp Peace, Love & Smoke Smoked Sea Salt
• 1 c (4 oz) cheddar or Colby, freshly shredded
• ½ c (2 oz) Peace, Love & Smoke Smoked Gouda, shredded
• Toppings for garnish, optional (bacon crumbles, bread crumbs, fresh herbs, or micro greens, etc.)

Directions:

1. Fill a large pot with salted water and bring to a boil. Once the water comes to a boil add the pasta. Boil pasta for 8 to 10 minutes or until al dente, stirring occasionally. Drain pasta and set aside.
2. Melt butter over medium heat in a medium saucepan. Whisk in C’est Tout Dry Blonde Roux and cook for 2 to 3 minutes, continue whisking, until bubbly. Add C’est Tout Trinity Mix and garlic, and cook for an additional 2 minutes.
3. Slowly pour evaporated milk into roux until fully incorporated. Allow mixture to simmer until thick enough to coat the back of a wooden spoon, 3 to 4 minutes.
4. Stir pumpkin puree into Bechamel sauce. Season with Cajun seasoning and Peace, Love, & Smoke Smoked Paprika, and Smoked Sea Salt.
5. Reduce heat to low and stir cheeses until fully melted.
6. Stir pumpkin cheese sauce into pasta. Taste and adjust seasonings as needed.
7. Garnish with your favorite topping and serve immediately.

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

Nutrition:

Serving Size: 1 Cup (176g). Servings: 10.
Calories: 330
12g Fat (7g Saturated fat, 30mg Cholesterol.) 490mg Sodium. 44g Carbohydrates (3g Fiber, 7g Total sugar.) 13g Protein.

Healthy Swaps:

• Lower Fat: Omit butter and use water to make blonde roux. Use fat-free evaporated milk and reduced-fat cheese. 260 Calories. 5g Fat (2.5g Saturated fat, 15mg Cholesterol.) 350mg Sodium. 42g Carbohydrates (3g Fiber, 6g Total sugar.) 13g Protein.
• Lower Carbohydrate: Use Shirataki noodles such as Pasta Zero. Substitute half and half for evaporated milk. Substitute fresh, boiled, and mashed pumpkin for puree. 170 Calories. 13g Fat (8g Saturated fat, 40mg Cholesterol.) 300mg Sodium. 7g Carbohydrates (4g Fiber, 3g Total sugar.) 8g Protein.
• Lower Sodium: Do not salt pasta water. Use salt-free Cajun seasoning and a salt substitute. Substitute fresh mozzarella for cheddar. Reduces sodium to 200mg.
• Dairy-free: Use dairy-free butter or margarine spread, and cheese. Substitute dairy-free half and half such as Califa Better Half for evaporated milk, for a similar consistency. 310 Calories. 11g Fat (2g Saturated fat, 0mg Cholesterol.) 310mg Sodium. 45g Carbohydrates (4g Fiber, 5g Total sugar.) 10g Protein.
• Gluten-free: Use gluten-free pasta and substitute cornstarch for flour. Ensure Cajun seasoning is gluten-free. 390 Calories. 12g Fat (7g Saturated fat, 30mg Cholesterol.) 330mg Sodium. 59g Carbohydrates (3g Fiber, 5g Total sugar.) 11g Protein.

Recipe Source:

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