Mumbai [Pumpkin] Mac n Cheese
By Shivangi Rao
Ingredients
- 2 cups pureed pumpkin
- 2 tbsp arrowroot powder
- 1 cup coconut cream dairy-free milk, or regular milk
- 1 cup shredded cheese I used sharp cheddar or ¾ cup nutritional yeast
- 2 tsp grated garlic or 1 tsp garlic powder
- 1 tsp fenugreek methi leaves
- 1 tsp tamarind paste gluten-free – I use Pure Indian Foods
- 1-2 tbsp coconut sugar
- 1 tbsp unsalted butter or ghee
- ¼ tsp cayenne powder or red chili powder or more to taste
- ½ tsp salt or more to taste
- ¼ tsp black pepper
- 1 box ~10 oz of gluten-free macaroni elbows (or pasta of choice)
- 1/4 cup shredded cheese for topping
- ¼ tsp red pepper flakes for topping optional
- Chopped cilantro or parsley for topping optional
Instructions
- Pre-heat oven to 400 degrees F.
- In a high-speed blender, combine pumpkin puree, and arrowroot starch.
- Pour puree into a pot on medium heat. Add in coconut cream, garlic, fenugreek leaves, tamarind paste, coconut sugar, ghee, cayenne powder, salt, and pepper.
- Stir mixture frequently and let it all come together on medium-high heat. The sauce should thicken quite a bit over time.
- Once everything is combined, taste and adjust spices as needed (to taste). I added in more spice, for example.
- Add in shredded cheese and stir frequently until completely melted and combined with the sauce. Set sauce aside (remove from heat).
- Meanwhile, in a stockpot cook your macaroni. Drain when finished.
- Add cooked macaroni to the sauce and stir gently to combine (be careful not to break pasta while stirring).
- Pour mac n cheese into a casserole dish. Top with extra shredded cheese.
- Place casserole dish in the oven for 5-10 minutes or until cheese is melty and bubbling.
- Remove and garnish with cilantro or parsley, and crushed red pepper.
- Serve immediately and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!