Keep adding and once all the milk is added whisk until it’s the consistency of pudding. Add the flour and mix until a paste forms then slowly add the milk a little at a time, whisking constantly keeping the mixture thick. In a medium sauce pan over medium heat, melt the butter.Cook pasta in salted boiling water according to package directions until just al dente, drain and place in a large bowl.Spray two 4” x 4” mini baking dishes or one 8x8 baking dish with olive oil spray and set aside.Plush the panko gives it that nice crunch which I love about baked mac and cheese. I should make some of those soon.Īnyway I thought these sounded unusual for ingredients for a mac and cheese dish but they came out so good! The pumpkin isn't too strong and the mellowness of the goat cheese and gruyere work really well together. Although cottage cheese makes for some super yummy pancakes. Just the pumpkin was in the pancakes, not the cheese. So I happened to have some leftover gruyere, a container of creamy goat cheese and some pumpkin puree leftover from a batch of pancakes I had made for my kids. I actually made this one night when it was one of those " I need to make dinner but I need to go to the grocery store more so lets just make something with whatever is in my fridge" nights. Most mac and cheese dishes I have had or made in the past either have 12 different cheeses in them ( at that point can one even tell the difference between which cheese is which?) to ones with bacon, lobster ( uhhhhhh so so good) to a variety of other ingredients. This mac and cheese is surprisingly "light" for a typical rich, comfort type meal. They finish baking in the oven so you don't want to over boil them. The recipe starts with boiling macaroni noodles to almost al dente. I was considering calling this " Panko Crusted Pumpkin and Goat Cheese Mac and Cheese for two".īut then I realized not many people might have these little dishes and make in a bigger pan and actually portion it out to maybe 4 servings. I actually cut my recipe in half to make it so I would just make enough for my two new little dishes. Panko crusted with pumpkin and goat cheese. And not just any ordinary Mac and Cheese. Dishes that are perfect for this Mac and Cheese dish I made. Like the not that convenient to make most recipes in and you I usually end up using other dishes as well because what you made really fits in a much bigger pan? Those dishes. In addition to talking about her cooking classes she announces her new “Healthy Me” course, aimed at helping those who are struggling to shift over to the gluten free lifestyle, to make a smooth transition.Baked Pumpkin Mac and Cheese with Goat Cheese and Panko is a really fun and delicious twist on traditional mac and cheese.
LISTENING to Podcasts is the best way I know of keeping up on what’s new in the gluten free space.Įpisode 210 – The Big Gluten Free Pizza EpisodeĮpisode 193 – What’s All The Fuss About Pumpkin SpiceĮpisode 185 – Help for Those Struggling with GF – A lifestyle course called HEALTHY MEĮpisode 181 Baking with the Everyday Gluten Free GourmetĮpisode 151 – Gluten Free Flour Blends and How to Use ThemĮpisode 108 The Magic of Gluten Free FloursĮpisode 101-What’s a Food Bowl and Is It Gluten FreeĮpisode 252 – 2 Guys Talking Gluten Free with Cinde LittleĮpisode 297 – Mike and Cam welcome returning guest, Cinde Little to share some of her great cooking tips for Fall and the Holiday Season.