This pumpkin mac and cheese is delicious and very easy to make (plus clean-up is a easy because it can be made in one pot)! The most time consuming part of the recipe is chopping the rosemary (it takes me forever to wash the stickiness from rosemary off of my fingers!), but it's totally worth it! The pumpkin flavor is not overwhelmingly strong and the garlic and rosemary are delicious together! You could always increase the amount of either if you're a big fan and don't forget to try the mac and cheese with cinnamon! It sounds strange, but is really delicious (I forgot it for the photo, but I almost always eat this dish with a dash of cinnamon sprinkled on top!).
Pumpkin Mac & Cheese (Gluten-Free)
8 ounces gluten free short pasta
2 tablespoons olive oil
1 tablespoon fresh rosemary, coarsely chopped
2 cups pure pumpkin puree
1 garlic clove, minced
1/2 cup 2% or skim milk
1/3 cup grated Parmesan, plus extra
1 tablespoon white-wine vinegar or apple cider vinegar
Coarse salt, to taste
Cinnamon, to taste
Directions: Cook pasta in a large pot of boiling water according to directions on package. Reserve 1 cup of pasta water; drain pasta and set aside. In the same pasta pot, heat oil over medium. Add rosemary and garlic, stirring, until starting to brown. Warm the pumpkin puree slightly in the microwave and then add to the pot, along with the milk, Parmesan cheese, vinegar, and the reserved pasta water. Stir sauce until heated through. Add pasta to sauce, and toss to coat. Season generously with salt. Serve pasta sprinkled additional Parmesan and/or with cinnamon, if desired.
Adapted from Martha Stewart's Penne with Creamy Pumpkin Sauce.