Vegan Baked Pumpkin Mac and Cheese (One Skillet)

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    This Vegan Baked Pumpkin Mac and Cheese is a creamy and filling one pot/one skillet dish!! It tastes decadent, is loaded with nutrients and is perfect for a side dish or dressed up for a main dish.

    With Christmas being my favorite time of the year, there are lots of things that I love about the holiday season. The lights, the decorations, the music, and of course, the food! Christmas dinner has always been a big event in our house. Every year, since as long as I can remember, my entire family, both sides, would come together for a huge feast. For many years my mom did most of the cooking.

    Nowadays though, we all try and bring a meal too that’ll contribute to the whole feast. This Pumpkin Baked Mac and Cheese is definitely a dish that I’ve brought before that has been met with lots of love and of course, the whole casserole dish has been scraped clean. It’s the kind of dish that brings everyone together and can work as a side dish, but also as a divine main dish too.

    The idea for this mac and cheese came from my love of the holiday season. I like to think of myself as Pumpkin Queen and find as many ways as possible to use it in the holiday season. From sweet to savory, Pumpkin is so versatile thanks to its almost neutral taste, it’s creaminess and smooth consistency. It works beautifully here because it adds to the creaminess of the mac and cheese as well as a stunning color. You can barely taste a hint of it here, but its creaminess shines through.
    If you’re looking for a decadent yet healthier dish, this is it. I used almond milk and dairy free vegan cheese to cut calories, and using pumpkin adds a lot of fiber. This dish packs a punch flavor-wise while also being nutritious, so feel free to go back for seconds! I promise I won’t tell.
    P.S., it’s perfectly portioned for a side dish, but you can definitely make this into a main dish. I like adding sautéed mushrooms, sun-dried tomatoes, and bell peppers to “beef it up” and doubling the size. Feel free to add your personal fixings to make this dish your own. Eat up, and Happy Holidays!!
    Print Recipe
    Vegan Baked Pumpkin Mac and Cheese (One Skillet)
    This Vegan Baked Pumpkin Mac and Cheese is loaded with lots of fall favour, tons of nutrients and tastes so decadent! ONE POT, and it’s the perfect side dish.
    Vegan mac and cheese recipe
    Course Side Dish
    Servings
    people
    Ingredients
    Topping:
    Course Side Dish
    Servings
    people
    Ingredients
    Topping:
    Vegan mac and cheese recipe
    Instructions
    1. Preheat oven to 350 degrees F.
    2. In a skillet over medium high heat, heat one tablespoon of coconut oil. When hot, add the garlic and sauté for about 1 minute until fragrant. Add the pasta, Silk Soy Milk, butter, flour, powdered mustard, onion, the salt, pepper and sage and stir and bring to a boil.
    3. Reduce to a simmer and cook together for about 15 minutes until pasta is al dente (still a bit firm) and the sauce has thickened. Add in the pumpkin puree and mix together.
    4. Fold in the cheese except 1/4 and mix together. Sprinkle the rest of the cheese over the top.
    Topping:
    1. Mix the bread crumbs, salt and pepper and butter together in a small bowl then sprinkle over the entire macaroni and cheese.
    2. Bake in the oven for 15 minutes (uncovered) so that pasta becomes set then put under the broil on low for a few minutes until the topping is golden brown. Garnish with parsley.
    Recipe Notes

    P.S. you can easily double this to make it a main course! Just double all of the ingredients.

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