Pumpkin. An autumn cooking staple in my kitchen and in many kitchens across America. Goat cheese. Always a favorite of mine and first choice for cheese. Parmesan shavings. The next best thing to goat cheese crumbles.
I love macaroni & cheese. I love it from the box with cut up hot dogs & ketchup. And I love it even more homemade with a bread crumb topping.
The first time I ever had macaroni with goat cheese and rosemary was at Cafe Hollander in Milwaukee, WI. It was love at first bite. This was in my former life where worries of gluten allergies and cross contamination were the furthest thing from my mind. When we went to Paris Club for my birthday a few weeks ago, I was looking at their menu options before we went. They serve macaroni & cheese that I hear is really, really good BUT sadly does not come in a gluten-free option. Since then, I haven’t been able to stop thinking about macaroni & cheese. Tonight, I made my first ever homemade mac & cheese just the way I like it. I came across this recipe from a PBS food blog and decided to give it a try. One of the best dishes I’ve ever created in my kitchen.
- 16 oz gluten-free macaroni style pasta (Trader Joe’s Brown rice pasta)
- 3 tbsp butter (I used earth balance)
- 3 tbsp gluten-free all purpose flour (Bob’s Red Mill)
- 4 cups milk separated (Almond milk original non sweet)
- 16 oz grated cheese (8 oz. goat cheese/8oz. Parmesan)
- 3/4 cup pumpkin puree
- 1.5 tsp fresh minced rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cayenne
- 1/2 cup gluten-free bread crumbs