I started making pumpkin mac and cheese years ago when my babies were little. My oldest, in particular, was kinda picky about his veggies. Since all kids love mac and cheese, I mixed in pumpkin to be kinda sneaky. 😉 It worked! Pumpkin mac and cheese was born and everyone was happy.
Since those days, my kids have developed a love for veggies, even jumping on the spaghetti squash train. But, they still love this recipe, only now I add an extra side dish of veggies to please me.:-))))
Here is our family recipe.
Pumpkin Mac and Cheese Recipe
What you need:
1 cup of cooked pasta (or more, if you desire)
1/2 cup of cream cheese (you can add an additional 1/4 cup or more of cheddar or parmesan if you desire)
1/4 cup of whole wheat flour (or tapioca starch to thicken)
1 1/2 large boneless skinless chicken breasts
1 tsp of sea salt
1/2 cup of pumpkin puree
1 tsp of cinnamon
How to make it:
Cut the chicken up in bite-sized pieces and fry in coconut oil or meat grease. Cook until done and no longer pink.
Add the sea salt and cinnamon, and stir. Add in the cheese, stirring until melted and well-blended. Next, stir in the pumpkin and finally the flour. Add additional liquid if necessary, creating a nice creamy, pumpkin cheese sauce. Finally, add the pasta and stir well.
Serve on plates or in bowls with a side-dish of veggies (my fav!). Makes 4-5 servings of pumpkin mac and cheese.