Pumpkin Mac and Cheese

Rich and creamy, and perfect for pumpkin season! Nut-free and ready in 20 minutes!

5 from 5 votes

Course: Main Course, Side Dish

Cuisine: American

Keyword: comfort food, dairy free, nut-free, pasta, pumpkin, Thanksgiving, vegan, vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 438kcal

1 pound small-medium pasta of choice cavatappi, elbows, shells
1/4 cup vegan butter
1/4 cup all-purpose flour
2 cups oat milk or other mild-flavored plant milk, such as unsweetened almond milk
1/2 cup pumpkin purée not pumpkin pie filling
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups vegan cheddar cheese shredded
1 cup vegan mozzarella cheese shredded

Cook pasta according to package directions for al dente consistency, drain, reserving 1/2 cup of the pasta water, and set aside.
Set a large pot over medium heat and add the butter. When the butter is melted, whisk in the flour and cook for 1 minute.
Gradually pour in the milk, whisking continuously until smooth. Continue cooking for 1 minute to thicken slightly.
Whisk in the pumpkin purée, mustard, salt, black pepper until incorporated.
Add the cheese and stir until melted. Remove from heat.
Add cooked pasta to the cheese and pumpkin sauce and stir to coat. If the sauce seems thick, add a splash of pasta water to thin to your desired consistency. Adjust seasoning to taste and serve hot.

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