Gluten-Free Pumpkin Mac & Cheese
Recipe type: Dinner
Cuisine: Plant-Based
Serves: 6 to 8
This recipe is hearty and comforting, and depending on the age of your kids, it makes anywhere from 6 to 8 servings. (The recipe yields 6 cups.) I adapted this recipe from Maggie at Once Upon a Pumpkin.
  • 12 ounces gluten-free dry pasta (any shape is fine)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon pumpkin pie spice
  • 2 cups 2% reduced-fat milk
  • ½ cup canned pumpkin puree
  • 1½ cups low-fat shredded sharp Cheddar cheese
  • ¼ teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • ¼ cup grated Parmesan cheese
  • ¼ cup toasted pumpkin seeds, plus more as desired
  • Optional: Roasted delicata squash; roasted butternut squash; or sauteed baby spinach
  1. Cook the pasta according to package directions. Drain when done.
  2. While the pasta is cooking, heat the oil in a Dutch oven or saucepan over medium heat. Add the cornstarch, garlic powder, onion powder, and pumpkin pie spice and whisk constantly until smooth, 1 minute.
  3. Slowly whisk the milk into the cornstarch mixture. Raise the heat and bring to a low boil, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 3 minutes.
  4. Remove from the heat and stir in the pumpkin until well combined. Stir in the Cheddar cheese until it melts. Add the cooked pasta and stir to combine. Season with the salt and pepper to taste.
  5. Serve in individual bowls and top with Parmesan, pumpkin seeds, and the additional vegetables as desired.
Recipe by Lizs Healthy Table at