Pumpkin Mac & Cheese With Crispy Sage (Low FODMAP)
15 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-3
Another pumpkin recipe to “spice” up your fall. I think adding pumpkin to anything just makes it better—and mac and cheese is no exception! This oh-so-creamy mac and cheese is made all in one pot and you can whip it up in 30 minutes. And, while it takes on a sophisticated taste with the addition of crispy sage and fresh thyme, don’t be fooled, your kids will love this cheesy, creamy, bowl of goodness. And so will you!
Ingredients
2 tablespoons salted butter
1 tablespoon fresh thyme leaves
12 - 18 small fresh sage leaves
1 pound gluten-free past such as Rummo Gluten-free Fusili
4 cups low FODMAP chicken broth such as Whole Foods Organic 365 (or water)
1 cup lactose-free whole milk
3 ounces lactose-free cream cheese
1 cup pumpkin puree
2 cups shredded sharp cheddar cheese
1 cup shredded gruyere cheese
1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC15 for 15% discount)
1 teaspoon Smoke N Sanity Essence of Onion Salt (use code IBSGC15 for 15% discount)
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Directions
(1) Toast the sage: Melt the butter with the thyme, and the sage in a large pot or Dutch Oven set over medium heat. Allow the butter to brown as the sage gets crisp, about 3 minutes. Once browned, remove the sage leaves and set aside.
(2) Cook the pasta: To the pot, add the pasta and toss with the butter and herbs in the pot. Add 4 cups of low FODMAP chicken broth (or water for a vegetarian option) and bring to a boil over high heat. Add 1 1/2 teaspoons of salt. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the milk, cream cheese, and pumpkin, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more.
(3) Grate the cheese: While the pasta is cooking, grate the cheddar and gruyere cheeses.
(4) Add the cheese: Add the grated cheese, Smoke N Sanity Essence of Onion and Essence of Garlic salts, paprika, and cayenne, and stir until melted and creamy. Remove from the heat.
(5) Finish: Taste and season with additional salt and pepper if needed. If the sauce seems too thick, add ¼ cup milk or water to thin it a bit.
(6) Plate and serve: Divide the mac and cheese between bowls. Top with black pepper and crispy sage.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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