Description
Fall is all about comfort food, and there’s no better way to celebrate the season than with a warm, cheesy bowl of baked pumpkin mac and cheese!
Ingredients
Units
Scale
- 8 oz dry short pasta (elbow macaroni, shells, or rotini)
- 1–2 tablespoons vegan butter
- 10 fresh sage leaves
- 3 garlic cloves, minced
Sauce:
- 1/4 cup unsalted cashews, soaked in hot water
- 1/2 cup unsweetened soy milk (or canned full-fat coconut milk)
- 1/2 cup pumpkin puree
- 1/2 cup pasta water
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon nutmeg
- 1/4 teaspoon kosher salt, or more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili flakes (optional)
- 1/2 cup vegan cheddar cheese shreds
- 1/2 cup vegan mozzarella cheese shreds
Crispy Panko Topping:
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted vegan butter
- 1/4 teaspoon smoked paprika
- 1/4 cup vegan parmesan cheese, shredded
Utensils:
- Frying Pan
- Large Pot
- Blender
- Staub Ceramic Petite Pumpkin Cocotte Set of 2 (or 16oz Ramekins)
Instructions
- Soak Cashews: Place cashews in hot water and soak for 10 minutes. Drain and set aside.
- Fry Sage: In a frying pan, melt the vegan butter over medium heat. Once the butter has melted, add the sage leaves and cook for 1 minute. Then, add the minced garlic. Continue cooking for another 2-4 minutes, stirring occasionally, until the garlic turns slightly golden and the sage leaves become crispy. Remove the sage leaves and set them aside. Transfer the browned butter and garlic mixture to a small bowl to use later for the sauce.
- Cook Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook until al dente according to package instructions. Before draining, scoop out 1/2 cup of pasta water and set it aside for the sauce. Drain the pasta and return it to the pot.
- Blend Sauce: In a blender or food processor, combine the browned butter and garlic mixture, soaked cashews, milk, pasta water, pumpkin puree, nutritional yeast, garlic powder, onion powder, smoked paprika, nutmeg, salt, and pepper. Blend until smooth, then add the cheddar and mozzarella cheese shreds. Blend on low for a few seconds, just until the cheese is incorporated.
- Mix: Pour the sauce over the pasta in the pot, and stir until everything is combined. Taste and add more salt if you prefer.
- Prepare the Crispy Panko Topping: In a small bowl, combine the melted butter, panko breadcrumbs, parmesan cheese, and smoked paprika. Mix well.
- Bake: Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish, spreading it out evenly. Sprinkle the prepared panko mixture evenly over the top. Bake for 15-20 minutes, or until the mac and cheese is heated through and the topping is golden. For a crispier topping, broil for 1-2 minutes, watching carefully to avoid burning.
- Serve: Remove from the oven and garnish with the crispy fried sage leaves. Serve immediately and enjoy!
- Cook Time: 30 minutes
