1/2large onionfinely diced 1 teaspoon fine sea salt
1/4teaspoonfreshly ground black pepper
2 1/2cupsof three types of shredded vegan cheesedivided
3tablespoonsunsalted vegan buttermelted or olive oil
1cupwhole wheat panko bread crumbs
1/4teaspoonground black pepper
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.
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.
Vegan Pumpkin Mac and Cheese (One Skillet) https://jessicainthekitchen.com/baked-pumpkin-mac-and-cheese-vegan/ October 12, 2016