Brown Butter Pumpkin Mac & Cheese

Are you just as obsessed with Mac & Cheese?

💛 Now if you’re a 90s kid, you’ll have watched Home Alone countless times. What always stuck with me, and just seemed like the ultimate dream meal was his Mac & Cheese with a tall glass of milk, right before his big night of retaliation in the first one. It just looked SO GOOD. And Mac & Cheese is just that.

😍 So now, my Brown Butter Pumpkin Mac & Cheese is a bit more ‘grown up’ but honestly, everyone will love it. You can skip the butter and extra cheese on top and it’s an incredibly delicious vegan version or opt for a gluten free pasta - it’s really completely up to you. Either way it’s quick, heavenly, pure happiness all mixed into this one childhood meal of dreams. Grab the quick recipe below and enjoy!

Here’s what you’ll need

Prep Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2 - 4

Ingredients
2 tablespoons butter
1 1/2 cups pumpkin, cooked & pureed
A few fresh gratings of nutmeg
1 1/2 cups coconut milk
1 teaspoon salt
1 teaspoon mustard
3 tablespoons nutritional yeast
300g pasta of choice,
Parmesan & Cheddar to top (optional)

1. Cook pasta in salted water with olive oil to al dente, strain and reserve the cooking liquid.
2. Meanwhile, in a medium pan, heat the butter over a medium heat and whisk for a couple of minutes whilst the butter starts to smell nutty & turns to a golden amber colour. Add pumpkin, nutmeg and stir for 1 - 2 minutes. Add the coconut milk, salt, mustard, nutritional yeast and bring to a boil. Simmer for about 6 - 8 minutes and add pasta. Toss to coat, adding a couple of tablespoons at a time of the reserved pasta liquid till sauce is glossy.
3. Top with grated parmesan & serve or put into a baking tray, top with plenty of cheese and bake till cheese has melted for a pasta bake!