This is one of my favorite recipes! I make it ever fall; after Halloween and right before thanksgiving (or after). The best part, I think, is that most of us have a fresh pumpkin that hasn't been carved our homes already. Don’t let it go to waste. If you're thinking, "ew, pumpkin," will you just trust me on this?!
Lately, I have been on a mission to help my boyfriend, Matt, eat more veggies without having to torture him. Basically, disguise them where he can't see a thing! He can be picky but definitely getting better but he specifically does not prefer the texture of COOKED vegetables (salad, all clear). I have made sustainable burgers, meatballs, zucchini muffins/cupcakes, and smoothies for him and and its all good. #amen
Hold up! Great news! ATTN: This is Vegan!!! If using a vegan macaroni, this recipe is entirely vegan. #yeayyyy :)
I had a lot of people ask me for this recipe and I am so thrilled to share! It is so awesome to see so many people gravitate toward a VEGAN Mac. Even so, you don't even need to be vegan or a 5-star chef, you just need to love food + yourself. This is absolutely my go-to when I am looking for something hearty, comforting and filling on a chilly, crisp autumn night-- without the guilt. If you're anything like me, cheese is one of my favorite. But unfortunately, its super fatty + filled with sodium. SO this is a nice way to cut the cheese. NO pun intended-- at all. Lastly, I promise you this is super easy to make and fun, if I might add.
I hope you will try it, I hope you will enjoy it and I hope you share this with others.
- 1 box [8oz] of elbow macaroni [I used Banza, chickpea pasta! completely vegan]
- 1 cup pumpkin purée [fresh is best! organic pumpkin can/box is amazing too!]
- 1 1/2 cups of dairy free milk [I use coconut milk, full fat-- cashew milk would be dreamy!]
- 1-2 tbsp of ghee [clarified butter, start with 1 tbsp, then add the 2nd to taste]
- 1 tsp garlic powder (or to taste)
- 1 tsp onion powder (or to taste)
- 1 tsp of dried parsley
- salt + pepper (to taste)
- 1 cup of panko bread crumbs
- 1/4 cup nutritional yeast
- Optional: 1/2 cup of dairy free cheddar "cheese" [soy cheese, nut cheese or this]
LET'S GET COOKIN':
- Preheat your oven to 350*
- Cook you macaroni according to the package directions
- In a medium sauce pan, add dairy free milk, ghee, parsley, onion powder, garlic powder, salt and pepper [Optional to add the dairy free cheese]
- Once combined and warm, stir in pumpkin. Cook until combined and thickened
- Place cooked macaroni (drained) in a baking tray + add the "cheese" sauce
- Before baking, top mac and "cheese" with panko and nutritional yeast
- Bake for 20-30 minutes or until the top and sides become golden brown
- Let cool but serve warm!
** I sometimes add more pumpkin and milk to the mixture if I want a more saucey mac and "chesse." Plus, you get more pumpkin which means more nutrition.