Baked Pumpkin Mac and Cheese

  • Yield: 6 servings

Flexibility is key, as this dish can be concocted dairy-free or in the traditional style with cheese.


8ounces whole wheat penne
Salt and pepper
1tablespoon olive oil
1tablespoon margarine
1 small onion, diced
1teaspoon dried thyme
3tablespoons all-purpose flour
1cup vegetable broth
1 small pumpkin, roasted*
1/2cup unflavored soy milk, milk alternative or milk
1/2cup cream cheese alternative or cream cheese
1/4cup nutritional yeast
1/4teaspoon ground nutmeg
1/3cup whole-wheat breadcrumbs
1/3cup french fried onions


  1. Preheat oven to 425F.
  2. In a large pot over high heat, bring salted water to a boil. Add the pasta and cook according to package directions until it is al dente. Drain and set aside.
  3. In a small bowl mix together breadcrumbs and french fried onions. Set aside.
  4. While pasta is cooking, heat a medium bottomed pan over medium heat. Add the oil and margarine. Add the onion and thyme to the pan and cook for 2 minutes.
  5. Stir the flour into the pan and cook for 2 minutes.
  6. Whisk the stock into the pan. Stir in the roasted pumpkin, milk and bring to a simmer.
  7. Stir in the cream cheese, nutritional yeast, nutmeg and salt and pepper to taste. Stir until thoroughly combined.
  8. When sauce is well combined, stir in the drained pasta. Transfer to a baking dish and top with breadcrumb mixture.
  9. Bake for 15 to 20 minutes, or until browned and bubbly. Remove from oven and let sit 5 minutes before serving.

*To roast the pumpkin: Preheat oven to 400F. Cut pumpkin in half and remove seeds. Roast, cut side down on a baking sheet for 50-60 minutes, or until the pumpkin can easily be scooped out of its skin. Scoop the pumpkin out and set aside.

Recipe by Lindsay of  Cooking for a Vegan Lover.courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 353
  • Fat 15g
  • Saturated Fat 7g
  • Cholesterol 124mg
  • Sodium 303mg
  • Potassium 416mg
  • Carbohydrate 44g
  • Fiber 6g
  • Sugars 1.5g
  • Protein 13g