Vegan Pumpkin Mac and Cheese (One Skillet)
Loaded with fall flavour and a creamy, decadent texture, this Vegan Pumpkin Mac and Cheese is the perfect fall side dish. An easy one pot recipe for those busy weeknights!
Why You’ll Love This Vegan Pumpkin Mac and Cheese
- It’s vegan and soo comforting and delicious. To keep it vegan, we used vegan dairy cheese and Silk’s Soymilk, which helped to keep this a bit lightened up while keeping all of the comfort. Comfort may be my favourite word in this post; have you noticed?
- Perfect amount of pumpkin. While the mac and cheese doesn’t “scream” pumpkin flavour, it really contributes to the creaminess and the flavour.
- Creamy and cheesy. In addition to the pumpkin adding creaminess, this recipe is made with THREE (!) types of vegan cheese. We’re really putting the “cheese” in “mac and cheese” with this one!
- Made in one pot. Did I mention you need just one pot to make this pumpkin mac and cheese? That means no dishes and super easy prep!
For more savory pumpkin recipes, be sure to check out my pumpkin chili. So good!
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Notes on Ingredients
Scroll down to the recipe card below for measurements.
- Elbow macaroni – You can use any small pasta that you prefer.
- Garlic & onion – Aromatics that add flavor.
- Silk Soy Milk – Or your preferred soy milk. Be sure to use unsweetened.
- Vegan butter
- Whole wheat flour
- Powdered mustard – Adds depth to the flavor of the sauce.
- Spices – Sea salt, black pepper, and dried sage.
- Vegan cheese – I used three types of shredded vegan cheese, which adds complexity to the flavor profile. Use your favorites.
- Pumpkin puree – The perfect way to use homemade pumpkin puree! Be sure to grab pumpkin puree, NOT pumpkin pie filling if you grab a jar at the store.
- Vegan butter – You can use melted vegan butter or olive oil for the topping.
- Whole wheat panko bread crumbs – Adds the crunchy topping to the macaroni.
Tips for Success
Here are a few things to keep in mind when making your vegan pumpkin mac and cheese.
- My PRO tip for this recipe would be to broil it at the very end. It’s not a must, but a few extra minutes really takes the breadcrumbs from yum to outstanding.
- Do not forget the sage! It goes so well with the pumpkin!
- Use a mixture of cheese. Using a variety of different cheeses adds so much depth to the flavor of this dish.
- Don’t overcook the pasta. Boil the pasta until just al dente, as it will continue to cook in the oven. If you boil it too long, you’ll end up with mushy noodles.
What To Serve With Pumpkin Mac and Cheese
This pumpkin mac and cheese makes a delightful entree or side dish. You can serve it with a simple side salad, air fryer green beans, or balsamic roasted veggies for a complete meal. It also makes a great side to some vegan fried chicken.
How To Store & Reheat Leftovers
- Fridge. Store leftover pumpkin mac and cheese in the fridge for up to 4 days. Be sure to cover the pan tightly with foil or transfer to an an airtight container.
- Reheat. Reheat the vegan pumpkin mac and cheese in the oven until heated through. Individual portions can be reheated in the microwave.
More Savory Pumpkin Recipes To Try
If you try this Vegan Pumpkin Mac and Cheese (Vegan) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Vegan Pumpkin Mac and Cheese (One Skillet)
Ingredients
Vegan Baked Pumpkin Mac and Cheese (One Skillet)
- 2 cups elbow macaroni
- 3 cloves garlic, minced
- 3 cups unsweetened Silk Soy Milk
- 3 tablespoons vegan butter
- 3 tablespoons whole wheat flour
- 1 tablespoon powdered mustard
- 1/2 large onion, finely diced 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried sage
- 2 1/2 cups of three types of shredded vegan cheese, divided
- 1/2 cup pumpkin puree
- parsley, for garnish
Topping
- 3 tablespoons unsalted vegan butter, melted or olive oil
- 1 cup whole wheat panko bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Vegan Baked Pumpkin Mac and Cheese (One Skillet)
- Preheat oven to 350°F/180°C.
- 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, soy milk, butter, flour, powdered mustard, onion, the salt, pepper and sage and stir and bring to a boil.
- 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.
- Fold in the cheese except ¼ and mix together. Sprinkle the rest of the cheese over the top.
Topping
- Mix the bread crumbs, salt and pepper and butter together in a small bowl then sprinkle over the entire macaroni and cheese.
- 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.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I have been craving mac & cheese lately and this fall version sounds perfect!! Love the photos!
I made this last night and absolutely loved it! The pumpkin makes it a sweeter, creamier mac &cheese than the traditional norm + it helps knowing I’m indulging in comfort food while getting a nice serving of health 😉
It looks amazing!!!!!
Would you mind sharing what kinds of cheese you used? Interested in making this but not sure what cheeses to use… don’t really like Daiya. Thanks!
Hi Margaret!
So if you don’t like Daiya, Chao and Kite Hill have the BEST vegan cheeses!
Thanks! They don’t seem to sell Kite Hill in Canada 🙁 but I’ll be grabbing some Chao for sure!
Good luck!!
Hi! Stupid question and maybe I missed it somewhere but…….did you use cooked or uncooked pasta? Meaning did you cook the pasta beforehand or no?? I know….silly but had to ask.
How many servings does this make? Thanks!
Hi Sara,
I would say it serves anywhere between 5-8 people!
This was amazing and it was actually really fun to make. With fall weather here, I want to make all the pumpkin things, so this was perfect. My kids loved it and had 2 servings. I will definitely be making it again soon! It was so tasty and comforting! Everyone needs to try this!!!
Thank you so much Haviva! We really appreciate this amazing review!
Like the write-up says, the pumpkin flavour in this dish isn’t super obvious, but it IS super delicious! I loved the creaminess contrasted with the crunchy topping, but my favourite part was how quick and easy it was! I don’t have an oven-proof skillet so I did the first part in a pot and then transferred to a glass dish to bake then broil. Will def make this again!
Awesome we’re so happy you enjoyed it! Thanks so much for reading!
This recipe was amazing! I have been looking forward to pumpkin season and Jessica is right–this is definite comfort food. Cooking the pasta in the milk and adding the pumpkin puree really adds to the creaminess. My broiler is a bit unreliable so I did skip that step but the breadcrumbs on top were still good.
Oh this is so great to read, happy that you enjoyed this Lydia! Thank you!
I wanted a hearty pumpkin themed dish to share with my friends, and this was a huge hit. I made this for myself and three non-vegans and by the first bite we were in love. My one friend isn’t a fan of pumpkin and she still very much enjoyed it – it adds a lot to the flavor but isn’t at all overpowering. I’ve already made it a second time for me and my partner’s cozy fall time anniversary. Definitely a keeper!
Awesome Liz, we’re so happy to hear this. Thank you for such an amazing review.