Pumpkin Bacon Mac and Cheese Recipe
Wooooooah, there, Nellie! Don't hate on the pumpkin just yet! You honestly can't even really tell it's in there. It's mostly there for added creaminess and, of course, nutrition. Try it out and let us know if you love it or hate it! (We think you'll love it!)
Here's how you make this delicious and comforting bacon mac n cheese, featuring Prime Roots bacon!
- - 3 cups elbow macaroni, gluten-free if desired
- - 1 cup raw cashews, soaked overnight
- - 1 1/4 cup water or oat milk
- - 1 cup small sugar pumpkin, cooked (YES WE USED REAL PUMPKIN!)
- - 3 garlic cloves
- - 1 small yellow onion
- - 1/2 tbsp fresh sage
- - 1/2 cup nutritional yeast
- - 1 tbsp chickpea or white miso
- - 1 teaspoon paprika
- - 1/2 tsp nutmeg
- - 1 tsp salt
- - 1 tbsp dijon mustard
Preheat oven to 475 degrees. Roast pumpkin wedges on a baking sheet lined with parchment paper for 30 minutes, flip. Roast for another 20 minutes. Set aside to let cool. Reserve 1 cup of cooked pumpkin and save the rest for later.
In a lightly oiled pan, saute onions and garlic on medium heat until lightly browned and caramelized. Set aside to let cool.
Blend soaked cashews, water (or oat milk), pumpkin, garlic-onion mixture, fresh sage, nutritional yeast, miso, paprika, nutmeg, salt, and dijon mustard.
Prepare macaroni according to package instructions.
Fry bacon in a lightly greased pan on medium-low heat until crispy. Break into bite-sized pieces.
Pour pumpkin cheese sauce over macaroni and top with bacon bits. DIVE IN!
Check out our Facebook community I Can't Believe It's Not Meat for more inspired plant-based cooking! Or send us a shout out telling us how you liked (or didn't like) this recipe!
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