Pumpkin mac and cheese

Mac and cheese isn’t something that’s well known in the Netherlands. So basically think of it as a pasta with a white sauce. This version has a lot of flavor and it’s very cheesy for a vegan recipe. Sweet!

Ingredients (2-3 servings)

  • 1 small pumpkin or half a big one
  • 2 cups uncooked macaroni or other pasta
  • 2 tbsp olive oil
  • 2 tbsp flour
  • 1 cup unsweetened plant milk
  • 14 cup nutritional yeast
  • 14 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 12 tsp salt
  • 1-2 tsp mustard (optional, but very good)


  • Whisk, use a wooden/plastic one if your pan can scratch.


Cut and steam the pumpkin, with skin if the pumpkin allows for that.

Cook pasta in a pot, according to instructions.

While your pasta is cooking, we’ll prepare the sauce, which is a “roux”. In a large sauce pan, heat oil on medium-high heat.

If the pumpkin is done, smash it up with a fork, it needs to become a puree.

Add flour and whisk until smooth – this should happen pretty quickly! It will become a paste. Add this bit by bit to make it easier.

Add in the plant milk slowly while continuing to whisk. Whisk until smooth and lumps are gone.

Turn heat down to a medium-low and continue to whisk for about 3-5 minutes until the mixture starts to thicken. Add all the other ingredients.

Continue to stir for another 2-3 minutes until mixture has thickened into a creamy sauce.

Give it a taste and see if you need to add anything else! This is your sauce – flavour it to your liking.

Once pasta is cooked, drain and add back to the same pot. Add sauce and mix until well-combined.

This goes great with my Asian brussels sprouts recipe.

Source: Cheap Lazy Vegan, https://www.thecheaplazyvegan.com/2017/11/15/creamy-pumpkin-mac-cheese-vegan/, I did adapt it though.