This one is a game changer on the dinner menu. You can never go wrong with a recipe from Chocolate Covered Katie. Her pumpkin mac ‘n cheese is no exception. I barely needed to make any changes. The result was an absolutely amazing dinner that was easy and fast to make.
Serves about 3 people
In a sauce pan add
- 1 can of pumpkin (pureed pumpkin)
- 1 cup non dairy milk of choice
- 2 tbsp butter ( or non dairy butter)
- 1/8 tsp salt
- 1/4 tsp garlic powder
- 1 cup grated cheese*
*The cheese choice may change taste depending on how strong the taste is of the cheese. I used just plain Dutch white cheese. You can make it vegan through vegan cheese or 0.75 cups of nutritional yeast. But, I think cheese is the best option.
Stir until all combined and boiling. Then add to cooked pasta of choice (about 300 grams and cooked according to package). I used corn pasta and it rocked. Plus made it gluten free. Serve warm.
- Grated parmesan
- Pecan nut pieces
- Sage leaves cut
Made this dish in 20 minutes and served with brocolli on the side. The sauce most definitly goes well with vegetables or quinoa or other grains. Plus the vitamins in this sauce are out of control!