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Fork digging into a bowl of baked mac and cheese.

Vegan Pumpkin Mac and Cheese (One Skillet)

Print Recipe
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!
Course Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 524
Author Jessica Hylton

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 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

 
 

Nutrition

Calories: 524kcal | Carbohydrates: 64g | Protein: 14g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 1206mg | Potassium: 374mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4180IU | Vitamin C: 11mg | Calcium: 241mg | Iron: 3mg