Creamy macaroni with a bright orange cheesy sauce—your kids will never suspect they’re getting a big serving of veggies in each bowl of my Mac and Cheese with Pumpkin!
So many pasta dishes!
I’ve been on a continual quest since going completely plant-based to make a mac and cheese that I really loved…and better yet…that my kids love. I’ve got my cheesy Homemade Boxed Mac and Cheese and my creamy baked Tahini Mac. I’ve got creamy pasta dishes like Pasta Carbonara and Tahini Alfredo. Who knew there were so many options? And now it’s time for some Mac and Cheese with Pumpkin—full of bright orange pumpkin to give it that classic mac and cheese color, minus the yucky food dyes!
Healthy Mac and Cheese
I also amped up the nutritional value to this Mac and Cheese with Pumpkin by using pureed pumpkin in the sauce (you could use any other pureed vegetable—even baby food—to sneak some veggies in. Cauliflower would make a great “white cheddar” sauce!). This dish is high in vitamins A, C, B6, iron, and fiber—and I could go on and on! Can boxed Mac and Cheese brag about that? And where does that orange color come from?
Look how easy it is to make Mac and Cheese with Pumpkin!
Mac and Cheese with Pumpkin
Hope you love this bright ORANGE, vitamin packed Mac and Cheese with Pumpkin! It’s a perfect easy dish to make for your kiddos before trick or treating, and it would be a great dish to serve over Thanksgiving weekend. Or you know, on a Tuesday. You pick. There’s really no way to go wrong here. Make it, and be sure to let me know what you think—leave a comment below!!!
Mac and Cheese with Pumpkin
Ingredients
- 16 ounces elbow pasta one box, choose gluten free if necessary
- 2 cup unsweetened non-dairy milk
- 2 Tablespoon cornstarch mixed with 1 Tablespoon of water to make a slurry
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon turmeric
- 1 14 ounce can pumpkin puree
- 2 Tablespoons nutritional yeast
- 2 teaspoons salt
- 2 Tablespoons olive oil optional
Instructions
- Bring a large pot of water to boil.
- Add pasta to boiling water. Cook and then drain well.
- Add the milk, pumpkin, garlic powder, onion powder, olive oil, turmeric, nutritional yeast, and salt to the now empty pot. Whisk until smooth. Add the cornstarch slurry and whisk again. Warm over medium low heat until slightly thickened.
- Add pasta to sauce and stir well. Let cook about 5 more minutes over low heat to let the flavors soak into the pasta.
- Enjoy!
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