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Name: Pumpkin mac
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Friends, let’s make creamy, dreamy pumpkin mac ‘n’ cheese! Once your pumpkin is roasted, it’s time to make the sauce, which is a simple mixture of ingredients like sage, garlic, nutritional yeast, almond milk, and vegan parmesan cheese. Amazing, creamy, flavorful pumpkin. Season with 3/4 teaspoon salt, nutmeg and pepper.
Once it begins to thicken, stir in pumpkin and cook until heated through, about 2 minutes. Remove from heat, add cheeses and parmesan and mix well until melted.
Add the cooked macaroni and mix well, fold in the roasted vegetables. Melt butter in a large pan then whisk in flour until light brown and nutty. Pour in some milk and whisk until the sauce thickens. Then it's all about the seasonings. We add salt, pepper, nutmeg, mustard for a little zing, and of course, the pumpkin puree. This really is an indulgence, but it's ideal for when you need a bit of comfort – and the pumpkin and chestnut topping takes it to another level.
The beauty of this. Pumpkin Mac & Cheese. 1 can (2 cups) pureed pumpkin (g) 1/4 tsp garlic powder, or 2 tsp minced. 1/2 tsp plus 1/8 tsp salt (I also add a little extra) 2 tbsp butter spread (such as Earth Balance or Smart Balance Light) OR 2 tbsp olive oil and a little extra salt if needed (30g) 1 cup milk of choice (g). Our recipe for homemade mac and cheese gets a burst of fall flavor with the addition of canned pumpkin. It's ready in under an hour. Here's what you need: pumpkin, oil, salt, pepper, dried sage, butter, flour, milk, ground nutmeg, garlic powder, pepper, cheddar cheese, parmesan cheese.
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