Gluten Free Pumpkin Mac ‘n’ Cheese with Optional Bacon

Ingredients:

• 6 slices (about less than 1/2 lb.) gluten free bacon (Applegate, Hormel Black Label), cooked and chopped into bite size pieces (optional)
• 2 medium leeks, whites only, halved lengthwise, rinsed and coarsely chopped (or 1 1/3 cups chopped yellow onion or thinly sliced green onion - whites only)
• 1 lb. (16 oz.) gluten free shell, elbow macaroni or penne pasta
• 4 Tablespoons butter
• 1/4 cup white or brown rice flour
• 2 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground white or black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup canned pure pumpkin puree (not pumpkin pie filling)
• 2 cups (1/2 lb.) your favorite shredded cheese
• Preheat oven to 350°F.
• Cook and drain macaroni as instructed by manufacturer on package. Under cook by about 1 minute.
• Preheat skillet with a little oil and preheat over medium heat.
• Add leeks and saute until tender, about 7 minutes; and set aside.
• In 2-quart saucepan, melt butter over low heat. Stir in flour to make a rue and simmer for about 2 minutes, stirring constantly.
• Whisk in milk and continue to stir and cook for an additional 1 minute.
• Add salt, pepper, nutmeg, and pumpkin puree and stir.
• Add 1 3/4 cups of shredded cheese, and stir until cheese melts.
• Add pasta, leeks and bacon to cheese sauce and stir to coat thoroughly.
• Transfer to a 3-quart casserole dish and top with remaining cheese.
• Bake, uncovered, for 20 minutes or until golden brown. To brown more set oven to broil and watch closely until it reaches your desired color and crispness.
• Remove from oven and allow to cool for about 5 minutes. Then garnish as desired. I used fresh basil leaves.

Instructions:

1. Fall never tasted so good with this decadent gluten free macaroni and cheese. Pumpkin puree, leeks and optional bacon make this dish superb.

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