Or it can be frozen to thaw and reheat at a later time.Īlso, Miyoko’s is AMAZING. Leftover vegan cheese sauce can be stored in a covered container and refrigerated for up to 5 days. You can also stir in some 5 ingredient Vegan Meatballs! Serve over cooked pasta, rice, veggies, etc. I usually add another 1/2 tsp salt and a pinch additional nutmeg. Taste, and add extra seasonings such as onion powder, salt, nutmeg, paprika, or black pepper, if desired.
Transfer to a small saucepan and heat to your desired temperature, stirring the optional cheese shreds (such as Daiya or Follow Your Heart or Miyokos) in at the end. Blend in a blender or with an immersion blender until the sauce is thick and completely smooth. Let them soak anywhere from 2-6 hours, or refrigerate and soak overnight, then drain fully and pat dry.Ĭombine all of the vegan mac and cheese ingredients (including 1/2 cup water, but not including the optional cheese). Add 1/2 cup of sour cream (cottage cheese is a great, lower calorie option). Stir to combine.Start by completely covering the nuts in a bowl with water. Add 8 oz of extra sharp cheddar cheese, grated. Add a good squirt or small spoonful of Dijon mustard, lots of freshly grated nutmeg, 2 tsp dried sage or 1 tsp fresh, a pinch of kosher salt, 1/2 tsp of sugar, and a pinch of white pepper. Add in 1 can of plain pumpkin puree and with a spatula, stir til combined. Allow this to cook for about 30 seconds before pouring in 1/2-3/4 cup of your reserved pasta water, while whisking. When the butter has melted and has begun to foam, add 2 TB of flour and whisk until you get a paste. In the same pot, on medium heat, melt 1 TB of unsalted butter with a splash of olive oil. (You will probably only need about 1/2 cup of the water.)
Reserve 1 cup of the pasta water before draining. In a large pot of salted, boiling water, cook 10 oz of whole wheat penne, or any other short cut pasta (usually half a box) for 5 minutes, or until just before al dente. (this is a half size casserole, serves 4-6 ppl) And I’m counting down the minutes until lunchtime where I get to eat it all over again. We ate ours lat night with my Balsamic Raw Kale Salad with Cranberries and Rosemary Candied Walnuts, and a Roasted Pork Tenderloin with a Dijon Mustard and Pepper Jelly Glaze. Because I knew he was getting something that was actually good for him. And having him ask for more of it made me feel incredible as a cook, and also as a mom. My son even had seconds and asked for it again tonight. My whole family loves it-the baby and the child included. It’s not one of those recipes that uses pumpkin as a secret nutritious weapon, this recipe truly highlights the pumpkin flavor and weaves that flavor, seamlessly, into the flavor of gooey, extra sharp cheddar cheese. If I can’t taste every single fat gram, then it’s not worth it and I don’t want it in my food.īut I’ve been making this Pumpkin Mac n Cheese for awhile now and just never wrote down what I was doing. I just don’t use unnecessary calories, in any of my recipes. I am not making some sort of diet macaroni and cheese. And I rarely use more than a Tablespoon of butter to make my roux. That not only saves some calories, but money as well. Instead I use some reserved pasta cooking water. I don’t use cream or a lot of milk in mine usually, if at all. This means I just cut back in other areas. I think an extra sharp cheddar is a great cheese to use in most mac n cheeses because its flavor is so complex and its an easy to find, inexpensive option for most people. I also like to cut down on the fat, but only when it doesn’t sacrifice flavor. I like to use whole wheat pasta when I can, (because when it’s hiding underneath mounds of cheese and sauce, why not?) and sometimes I will sneak in some pureed sweet potatoes, carrots, or cauliflower so it’s more nutritious. It’s just a perfect food, the Macaroni and cheese. There’s my Macaroni and Goat Cheese, my Macaroni and Pimento Cheese, Hawaiian Mac n Cheese, and those are just the ones I’ve shared. I have so many different macaroni and cheese recipes.
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