It's that time of year. The time of pumpkins and sage and cinnamon and apples and squash. Of romping in the leaves and smelling the autumn air. Chill breezes while drinking warm apple cider.
I love it.
One of my favorite things about the fall are all the festivals that are taking place. I LOVE festivals. I love the hay rides, the food, the animals, and just how much fun they generally are. So, when I got an email saying that Marvin's Organic Gardens was having a Fall Harvest Family Festival, I was in. And THEN I heard they were having a Great Pumpkin Cook Off. Count me in on the fun!
I will be entering two recipes: One sweet, one savory. My sweet entry? Pumpkin doughnuts with Maple Icing and Cinnamon Sugar (to be posted later). This, obviously, is my savory entry. It took a bit of experimentation, but I think it's delicious! Try it out and let me know what you think!
1 1/2 c. elbow macaroni (or any shape)
2 T. olive oil
1 T. unbleached all-purpose flour
1/2 C. + 1 T. unsweetened almond milk
3/4 c. pumpkin puree
1 c. Daiya cheddar cheese
1/4 c. vegan cream cheese
1/2 c. diced onion
1/2 tsp. chopped garlic
1/8 tsp. paprika
1/8 tsp. pepper
dash of salt
1/2 c. bread crumbs
1. Cook the pasta until al dente.
2. In a large sauce pot, add 1 T. olive oil and the diced onion. Saute until onion is soft.
3. Add remaining 1 T. of olive oil and the flour to the pot and stir constantly until thick but not brown (about 1 minute).
4. Add almond milk and stir constantly until thickened.
5. Add pumpkin, cheddar cheese, cream cheese, garlic, paprika, salt, and pepper. Stir until cheeses are melted and everything is well combined.
6. Once pasta is cooked, drain and add to the sauce. Stir until all pasta is coated.
7. Once placed in individual serving bowl, sprinkle with some breadcrumbs. Alternatively, you could pour all of the mac & cheese into a large baking dish, sprinkle with bread crumbs, and place in the broiler just until the crumbs have browned.
What is your favorite type of vegan mac & cheese?