lightened up pumpkin mac & cheese
Yeah yeah, it’s still hitting 90 here in Florida and sweat plunges from my pores, but I am a pumpkin fiend. I burn spicy candles and lined our stairwell with miniature gourds – I’m a good pretender. I also figure other places aren’t drowning in dreadful weather as I, and households channel autumn in each crevice of the kitchen and general realm of the dwelling. Here today is pumpkin in savory clothes, an option beyond Vegan Scones and Coffee Creamer (though those I adore equally, no doubt). Have a look, have a try, have a taste.
Any short-cut pasta will do, but I found these tiny pumpkin delights at Trader Joe’s and could not resist tossing them in the sauce for an ultra fall-y rendition. Helps that they hold the creamy sauce tremendously well. No sponsorship here, just adoration for cute foods and an obsession for TJ’s that ricocheted out of my mental storage unit and into the forefront of my brain. As closeted obsessions do, I think. I would caution that these require a bit more boiling time than is outlined on the bag, probably more like 9-11 minutes since they are quite sizeable and thick with butternut squash infusion, but I’d imagine you know your al-whatever preference better than I, so taste and adjust accordingly. They add such a special touch to an already festive dish. Recommend anyone snag a bag before they vanish for the season.
Other tips? The sauce comes together quite fast, so be sure all the ingredients are pre-measured and close at hand. Your pan must be hot enough to support the thickening of the initial roux: test it out by flinging water in the bottom. If the water sizzles and dissolves, you’re ready to cook. You could make it vegan by using vegan cheese but I don’t know how it’d melt into the rest of the components. Alternatively, nutritional yeast might be an option, but I haven’t tested it. If you do, let me know!
Ingredients
- 8 oz short cut pasta
- 3 tbsp butter or olive oil
- 1 1/2 cups oat milk, or any fattier milk
- 1/4 cup all purpose flour
- 1 cup pumpkin puree (NOT pumpkin pie filling!)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp nutmeg
- 2 oz shredded asiago cheese*
- salt & pepper, to taste
Instructions
- Cook pasta according to package directions. Drain and set aside, covered.
- In the meantime, prep your sauce. As mentioned prior, the mix cooks fast and you must be attentive to prevent any components from burning. I'd measure out the milk in a glass measuring cup with a spout for easier pouring – optional, but very useful in this case. When you're ready: Heat a nonstick or cast iron skillet to medium.
- Melt butter or heat oil. Add flour and whisk for one minute until thoroughly combined with your fat. SLOWLY pour milk in a steady stream while whisking constantly until milk is spent and no clumps of flour are visible in the pan, about one more minute. Bring the mix to a soft boil and whisk until just starting to thicken, the consistency of a somewhat watery pudding.
- Add your pumpkin and half of the cheese and whisk until cheese melts. Measure and add onion powder, garlic powder, nutmeg, and the rest of the cheese and whisk to combine. Turn off the heat. Add salt and pepper to taste. When you are satisfied with the level of spice and savoriness, pour in your pasta and toss until each noodle bathes in the cheese sauce.
- Serving suggestions: fish, roasted or steamed broccoli, crunchy salad with nuts and cranberries, or on its own with some breadcrumbs and a touch of minced thyme.
