The warm melty cheddar and that tasty sprinkle of parmesan finish the dish and make it pretty irresistible to not finish off every last cheesy drop. Yeah it gives you the all the fall feels with the warm hints of pumpkin, sage, and nutmeg.
It’s a cozy fall-inspired comfort food with stick-to-your-ribs feels.I bet most if not all of the ingredients for this recipe are already in your kitchen. There’s no fancy ingredients or long list of need-to-buys from the grocery store. Just a few simple and quick ingredients.Oh my yum! Plus it skips the whole boil-in-water stage. I like to boil the noodles in the spices and broth over water because the noodles gently soak up the flavors as they cook. This recipes uses your busy weeknight time very wisely and boils the noodles in the vegetable and spice broth until al dente at which point the ooey gooey cheese is added. It takes only 15 minutes from start to finish.That’s right, only one pot to clean up afterward. Our first one on BHHY was our Spicy Bacon, Mushroom, and Truffle Oil Mac n Cheese and it was a HUGE hit! Let me tell you all the reasons that I love this pumpkin mac and cheese:
Oh my goodness do I have a good one for y’all today! I’ve got a gluten free pumpkin macaroni and cheese dish that I just have to jump right into because I AM SOOOOOO EXCITED about it! Gluten free pasta are cooked in a pumpkin, sage, and nutmeg sauce and just before serving are smothered in gooey cheddar and parmesan cheeses. This gluten free pumpkin mac and cheese recipe is the ultimate cheesy cool-weather comfort food.
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