October is finally here! The temperatures have dropped, and it’s getting chilly out. When it gets colder like this, I crave warm comfort foods. There’s nothing like a bowl of steaming pasta to make you feel cozy. Today’s DIY is going to be about how to make Pumpkin Mac ‘n’ Cheese!
It may sound odd since we’re used to seeing pumpkin used in sweet foods like lattes, muffins, and basically anything labeled “pumpkin spice,” but pumpkin is amazing in savory dishes, as well. If you want to give it a try, follow along with these recipes. I’ve included both a non-vegan and vegan recipe. Try them both and see which one you prefer!
Pumpkin Mac ‘n’ Cheese
For this recipe, you will need the following ingredients:
2 cups elbow macaroni
2 tbsp. butter
2 tbsp. all-purpose flour
½ tsp. salt
½ tsp. ground black pepper
1 cup whipping cream
1 cup whole milk
1 cup shredded Fontina cheese
1 15 ounce can pumpkin
½ tsp. dried leaf sage, crushed
½ cup soft bread crumbs
½ cup grated Parmesan cheese
⅓ cup chopped walnuts
1 tbsp. olive oil
Sage leaves (optional)
To make, first cook the pasta in a pot according to package directions. In a pan, make the roux by melting butter and adding in the flour, salt and pepper to make a paste. Add cream and milk to the roux, and then cook until thick and bubbly. (Make sure to whisk frequently so it doesn't burn). Stir in the Fontina cheese, pumpkin, and sage. Once the cheese is melted and the ingredients are well blended, add the sauce to the cooked pasta. Mix well and transfer to a baking dish. In a small bowl, combine the remaining ingredients and sprinkle over the pasta. Place the dish in an oven preheated to 350 degrees and bake for 30 minutes.
Let cool for 10 minutes before diving in! This dish is great on its own or paired with herb chicken or salmon and a winter green salad! Find the full recipe and nutritional information here!
Vegan Pumpkin Mac ‘n’ Cheese
