Pumpkin Mac and Cheese (gluten, corn, soy and refined sugar free)
1 pound GF elbow macaroni (I like tinyada)
1 carton or bag of pureed pumpkin 17 oz (I like Fig Food Co.)
2 cups 1 percent lowfat milk (or unsweetened almond milk or rice milk)
6 ounces extra-sharp Cheddar, grated (about 2 cups)
1/2 cup plain greek yogurt
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned GF bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil
Preheat the oven to 375 degrees. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm. Drain and transfer to a large bowl.
Place the pumpkin and milk into a large saucepan and cook over a low heat, stirring occasionally. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
Remove the pan from heat and stir in the cheese, yogurt, salt and cayenne pepper.
Pour cheese mixture over the macaroni and stir to combine. Transfer to a baking dish.
Combine bread crumbs, Parmesan cheese and olive oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes until golden brown. If you want it extra crispy on the top, put in under the broiler for 2-3 minutes.