Creamy Mac ‘n’ not Cheese

YIELDS | 4-6 SERVINGS as a meal 6-8 SERVINGS as a side SERVINGS

PREP TIME | 15 MINS

COOK TIME | 10 MINS

Recipe Image

It’s hard to believe that this dish is gluten and dairy free. it’s creamy, rich and filling. Perfect for a chilly fall or winter’s day. filling pumpkin mac ‘n’ cheese is so good you won’t realize you’re not eating the real thing.

INGREDIENTS

Sauce:
• 1-1 1/4 ounce canned pumpkin purée
• 2 cloves garlic, peeled and chopped
• 2 Tbsp arrowroot starch
• 1-1 1/4 cup non-dairy milk. I like oat milk in this dish
• 1/2 tsp Kosher salt
• 2-3 Tbsp chopped sage or thyme (I used half thyme, half sage)
• 4-5 Tbsp nutritional yeast
• 3-4 Tbsp Vegan Parmesan cheese
• 1/4 tsp red pepper flake or cayenne pepper, optional
•10 oz gluten-free elbow macaroni noodles.
• 2 scallions, chopped for garnish, optional

INSTRUCTIONS

1. In a large pot boil water over high heat. Add pasta. Once pasta is cooked, drain and set aside.
2. In a high-speed blender, add canned pumpkin, garlic, arrowroot starch, dairy-free milk, sea salt, sage or thyme, nutritional yeast, vegan parmesan cheese, and red pepper flake, if using.
3. Blend on high until creamy and smooth, about 1 minute or more. Taste and adjust salt and pepper as needed.
4. To heat and thicken the sauce, pour into a medium-large pot and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened, 3-5 minutes. If it gets too thick, add a little more dairy-free milk to thin.
5. Add cooked pasta to the pot with sauce and toss to combine. Pour the pasta and sauce into a shallow baking dish, coated with oil or cooking spray, and sprinkle with vegan parmesan cheese and broil on medium for 1-3 minutes, to brown the top.
6. Top with chopped scallions, if using. Serve immediately.

NOTES

Substitute Parmesan cheese and regular milk if dairy isn’t an issue. Use regular elbow macaroni if gluten isn’t a challenge for you. Either way this recipe its delicious.

Happy Eating!

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