Pumpkin Mac and Cheese ~ Vegan Recipe ~ This Wife Cooks (2024)

Pumpkin Mac and Cheese ~

Rich andcreamy sauce-drenchedpasta that’s perfect forpumpkin season!

Serve withStovetop Brussels Sproutsfor dinner or as a Thanksgivingside dishwithRoasted Vegetable Wellington.

Easy Vegan Pumpkin Mac& Cheese

I like this mac andcheese recipebecause it’s a tasty way to put a seasonal spin onregular macand cheese. Thepumpkin cheese sauceis ready in 5 minutes on the stovetop, has acreamy texture, and is easy to make with simple ingredients (nonutritional yeast,raw cashews, orsunflower seeds) – it’s simply thebest vegan pumpkin macand cheese. I hope you love it as much as we do!

Ingredients for Pumpkin Mac and Cheese

You will need the following:

• 1 pound small-mediumpasta of choice, cavatappi, elbows, shells
• 1/4 cupvegan butter
• 1/4 cup all-purpose flour
• 2 cupsoat milk, or other mild-flavored plant milk, such as unsweetenedalmond milk
• 1/2 cuppumpkin purée, notpumpkin pie filling
• 1 teaspoonDijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon groundblack pepper
• 2 cups vegan cheddar cheese, shredded
• 1 cup vegan mozzarella cheese, shredded

Ingredient Notes

• Small-Medium Pasta– I used cavatappi simply because I like its curly shape. Traditional elbow macaroni, small shells, penne, and farfalle are also good.
• Non-Dairy Milk– I preferoat milkfor this recipe because, to me, it’s the dairyfree milkthat most closely resembles actual dairy milk in taste and texture. Another mild-flavoredplant-based milk, such as unsweetenedalmond milk,can also work but will add a nutty flavor to the dish.Coconut milkis not recommended.
• Pumpkin Puree– For convenience, I usecanned pumpkin puree. An equal amount offresh pumpkinthat has been cooked and pureed also works. Alternatively, you could substitute mashedsweet potatofor the pumpkin… but then it’s not really pumpkin mac anymore. I’m not recommendingsweet potato; I’m saying it’s an option if you suddenly realize you boughtpumpkin pie fillingvs. regularcanned pumpkin pureebecause they’re right next to each other on the baking aisle.
• Dijon Mustard– A little goes a long way and adds a nice savory depth to thevegan cheese sauce. An equal amount ofmiso pastecan be substituted, if needed, or 1/3 teaspoonof ground mustard.
• Salt andBlack Pepper– The amounts given are a guide and can easily be adjusted to suit personal taste and dietary restrictions.
• Vegan Cheese– This is another part of the recipe that is especially easy to customize. The first time I made this recipe, I used all cheddar cheese, and the family and I agreed it was a bit much. So thenext time, I decided to tweak theoriginal recipeto ‘soften’ the overlycheesy flavora bit by swapping 1 cup of the cheddar for mozzarella in thepasta sauce, and that was the winning combination.

How to Make Pumpkin Mac and Cheese

STEP ONE: Cook pasta according to package directions foral denteconsistency, drain, reserving 1/2 cup of thepasta water, and set aside.

STEP TWO: Set a large pot overmedium heatand add the butter. When the butter is melted, whisk in the flour and cook for 1 minute.

STEP THREE: Gradually pour in the milk, whisking continuously until smooth. Continue cooking for 1 minute to thicken slightly.

STEP FOUR: Whisk in thepumpkin purée, mustard, salt,and black pepper until incorporated.

STEP FIVE: Add the cheese and stir until melted. Remove from heat.

STEP SIX: Addcooked pastato the cheese andpumpkin sauceand stir to coat. If the sauce seems thick, add a splash ofpasta waterto thin to your desired consistency. Adjust seasoning to taste and serve hot.

Storage

• Leftover mac and cheese should be cooled completely and then stored in anairtight containerin the refrigerator.

MoreSavory Pumpkin RecipesYou’ll Love!

• Pumpkin Tomato Soup​
• Chorizo Pumpkin Chili​
• ​Pumpkin Lasagna Rollups
• Curried Pumpkin Soup​
• Pumpkin Hummus​

Follow This Wife Cooks onInstagram|Facebook|Pinterest