No Guilt: Mac + "Cheese"

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.

Happy Eating,

Bea

INGREDIENTS:

  • 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':

  1. Preheat your oven to 350*
  2. Cook you macaroni according to the package directions
  3. 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]
  4. Once combined and warm, stir in pumpkin. Cook until combined and thickened
  5. Place cooked macaroni (drained) in a baking tray + add the "cheese" sauce
  6. Before baking, top mac and "cheese" with panko and nutritional yeast
  7. Bake for 20-30 minutes or until the top and sides become golden brown
  8. 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.

Comment

Bea Del Rosario

For those of you who do not know me, my name is Bea, a lifestyle blogger currently living in San Francisco. But to be clear, I am a New Yorker. ;) I am obsessed with living a healthy lifestyle through working out, eating well and living a purpose-driven life. The crazy part? I wasn’t always this way and it took me many years to get as focused as I am now which is why I love to share all the details of my “Get Fit, Get Fancy lifestyle” with you as it is still and will always be, a journey for me. In addition to living a healthy lifestyle through fitness and healthy eating habits (and indulgences), I strongly believe that being “healthy” included WHO you surround yourself with, WHERE you are and WHAT makes you shine bright each day. Follow me on my journey to unlimited happiness!