Allergen Cooking · cooking · Dinner · Gluten-Free · Plant Based Diet

Pumpkin Mac n’ Cheese & A Giveaway

What a week! I am finally feeling like I might get over whatever this virus is (I have energy today!). And my oldest turned 16 this week as well:

Boys1

It has gone by way too quickly! (and I need to get more photos of him now…not ones when he was 9, 11, 13 and so on…). I think he will always be 1 and sitting on that little bench though πŸ˜‰

And it has been a quick turn to fall here. Went from summer hot to fall cold in a few days. Yesterday was actually really nice, 60Β° and sunny, so I took the boys to the park.

Boys2

Where Alistaire got those dimples, I have no idea! I want them!

Boys3

I adapted a gluten-filled recipe so Alistaire could have it with us. You can use real cheese if you desire, I prefer real but hey, one has to work with allergies! PS: Why use organic canned coconut milk over regular? Comes down to all the junk added. Most brands add preservatives to it, organic doesn’t. Yes, it costs more…but hey, just use it less often! Btw, coconut milk, full-fat, is a great replacement for heavy cream in sauces.

MacPum

Pumpkin Mac n’ Cheese

Ingredients:

  • 16 ounces gluten-free pasta (a quinoa blend works well)
  • 2 Tbsp olive oil or Earth Balance Buttery Stick
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 2 Tbsp brown rice flour
  • Β½ tsp sea salt
  • Β½ tsp ground black pepper
  • Β½ tsp ground sage
  • 1 can coconut milk, preferably organic
  • ΒΌ cup unsweetened coconut milk beverage
  • 15 ounce can pumpkin puree
  • 4 ounces (1 cup) cheddar cheese (non-dairy or dairy)
  • Hot sauce, to taste
  • Crushed gluten-free crackers or tortilla chips

 

Directions:

Preheat oven to 350Β°, liberally spray or oil a 9×13″ baking dish.

Bring a large pot of salted water to boil, cook pasta for shortest time, as directed on package, drain.

Meanwhile, heat a wide/large saucepan over medium. Add oil or buttery stick, saute onion till tender, add in garlic, saute for another minute or tow. Sprinkle flour, salt, pepper and sage in, whisk in coconut milk and beverage until smooth. Let simmer, whisking often, until thickened. Add in pumpkin and cheese, whisk until smooth and melty. Take off heat, fold sauce into hot pasta.

Spread into prepared baking dish, top with cracker crumbs if desired. Bake for 30 minutes.

Serves 6 to 8.

PS: I found it tasted even better today. Something about the flavors just got tastier!

And a giveaway – just for your wee ones! Yesterday I was surprised with a box of 6 Chomp Stix’s! I had won them in a giveaway via a blogger’s conference. I wasn’t expecting 6 of them though! Why not share the love though? They boys have theirs and I’d like to send one of each to one lucky reader πŸ™‚ Chum, Al & Teri need kids who will love them!

Chompsticks

Chomp Stix are made in the US (woot!) and are so cute. Heck, I’d use the Shark ones πŸ˜€

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