Baked Pumpkin Mac and Cheese


A classic with a cold weather spin incorporates the delicate roasted pumpkin. Flexibility is key, as this dish can be concocted dairy-free or in the traditional style with cheese. This recipe comes to us from Lindsay of Cooking for a Vegan Lover.

Serves 6

  • ½ pound whole wheat penne
  • salt & pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon margarine
  • 1 small onion, diced
  • 1 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 1 small pumpkin, roasted*
  • ½ cup unflavored soy milk, milk alternative or milk
  • ½ cup cream cheese alternative or cream cheese
  • 1/4 cup nutritional yeast
  • ¼ teaspoon ground nutmeg
  • 1/3 cup whole-wheat bread crumbs
  • 1/3 cup french fried onions

*To roast the pumpkin: Preheat oven to 400F. Cut pumpkin in half and remove seeds. Roast, cut side down on a baking sheet for 50-60 minutes, or until the pumpkin can easily be scooped out of its skin. Scoop the pumpkin out and set aside.

Preheat oven to 425F.

In a large pot over high heat, bring salted water to a boil. Add the pasta and cook according to package directions until it is al dente. Drain and set aside.

In a small bowl mix together breadcrumbs and french fried onions. Set aside.

While pasta is cooking, heat a medium bottomed pan over medium heat. Add the oil and margarine. Add the onion and thyme to the pan and cook for 2 minutes.

Stir the flour into the pan and cook for 2 minutes.

Whisk the stock into the pan. Stir in the roasted pumpkin, milk and bring to a simmer.

Stir in the cream cheese, nutritional yeast, nutmeg and salt and pepper to taste. Stir until thoroughly combined.

When sauce is well combined, stir in the drained pasta. Transfer to a baking dish and top with breadcrumb mixture.

Bake for 15-20 minutes, or until browned and bubbly. Remove from oven and let sit 5 minutes before serving.

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Nutrition Information

Baked Pumpkin Mac and Cheese

Servings per Recipe: 6

Amount per Serving

Calories:  353

Calories from Fat:  118

Total Fat:  15.2g

Saturated Fat:  6.7g

Cholesterol:  124mg

Sodium:  303mg

Potassium:  416mg

Carbohydrates:  44.3g

Dietary Fiber:  6.2g

Protein:  12.7g

Sugars:  1.5g

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