Description
The best mac and cheese for fall. So creamy, you won’t even know it’s plant-based!
Ingredients
Scale
Pasta:
- 1 lb. elbow pasta
- 2–3 Tbs. sea salt for boiling
Sauce:
- 2 Tbs. vegan butter
- 2 Tbs. all purpose or oat flour
- 1 & 1/4 cup unsweetened plant milk (I used oat milk)
- 3/4 cup pumpkin puree
- 2 tsp. dijon mustard
- 3/4 cup (or more) Daiya cheddar-style cheeze shreds
- 1/2 tsp. finely chopped rosemary (fresh or dried)
- 1/2 tsp. thyme (fresh or dried)
- 1/4 tsp. paprika
- 1/4 tsp. cinnamon
- freshly ground pepper, to taste
Instructions
- Boil salted water for the pasta. While you wait, gather and measure out the remaining ingredients.
- Cook the pasta until just shy of al dente. Then, reserve 1 cup of the pasta water and drain. Set aside.
- Melt the vegan butter in a saucepan over medium heat. When melted, add the flour and whisk until the mixture is smooth, slightly browned, and smells nutty.
- Add your plant-based milk. Bring to a light simmer, then whisk in the pumpkin puree and dijon mustard until smooth.
- Add the vegan cheeze shreds. Whisk thoroughly until the cheeze has completely melted down into the sauce, then mix in the rosemary, thyme, paprika, cinnamon, and pepper. Gradually add reserved pasta water until the sauce is creamy and shiny (it may seem a little thin, but it will thicken as it cools).
- Pour the sauce over the pasta, toss to combine, and serve.