Another pumpkin recipe for Halloween!
I usually buy a cauliflower each week and just roast it up when I have the oven on. I’ll always find a use for it somewhere – it’s nice for lunch with grains and a simple tahini dressing.
If you’re short on time you could skip the roasting cauliflower step in this recipe and just boil the cauliflower for a few minutes before adding to the sauce. Roasting it just gives it a more nutty flavour which I like.
To make the pumpkin puree roast up some pumpkin then blend it. Alternatively, you can use butternut squash. Prepare this the same way or just roast a whole squash, let it cool then scoop out the soft middle.
Less Cheese, More Flavour
This mac and cheese has less cheese than a lot of other recipes. To ramp up the flavour I add garlic powder, onion powder and nutritional yeast which is something a lot of vegan recipes do to replicate that cheesy flavour. If you don’t have these things, just go ahead and add more cheese or other seasonings.
The natural flavour of this mac and cheese is quite sweet so I love to serve it with some pickled jalapenos or gherkins. It would also go great with a green salad with vinegary dressing.
Vegan Mac and Cheese
If you’re vegan you can still make this recipe. Use your favourite dairy free milk and either omit the cheese or use a vegan one. Taste test the sauce and add extra seasonings if needed. I often add mashed butter beans to my vegan mac and cheese to give it some extra protein and creaminess.
If you still have pumpkin left to use and fancy something sweet, why not try these Pumpkin Spice Latte Cookies?
- 1 cauliflower
- 3 large garlic cloves
- tbsp oil
- 300g pasta
- 3 tbsp butter
- 3 tbsp flour
- 500ml milk of your choice
- 2 cups pumpkin or butternut squash puree
- 150g cheese of your choice - I use mature cheddar and Parmesan style cheese
- 1tsp English mustard
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tbsp nutritional yeast
- handful flaked almonds
- Cut a cauliflower into florets, drizzle with oil, season and put into a roasting tray with the unpeeled garlic cloves
- Roast in the oven at 180C until golden - approx 15 minutes
- Once done, peel and crush or chop the garlic
- Meanwhile, melt the butter in a large pan then add the flour
- Cook for a minute whilst stiring
- Gradually whisk in the milk and cook gently until thickened
- Add the pumpkin puree and heat through
- Take off the heat and add the mustard, roasted garlic, onion powder, garlic powder, nutritional yeast and most of the cheese (save some for topping)
- Cook the pasta, drain and add it to the sauce
- Put into an oven dish, sprinkle the cheese on top and finish under a high grill
- Once the cheese is golden brown and the almonds and heat for one minute more
* Onion powder, garlic powder and nutritional yeast are optional but give extra flavour in place of some cheese. You could add more cheese instead of these if you prefer.
* To make pumpkin puree roast up chopped pumpkin then blend it. Alternatively substitute for butternut squash - roast whole then scoop out the soft middle.