Fall is my favourite time of year. I love the crisp air, the many beautiful colours that surround us in nature and the abundance of the final harvest that inspires warm cozy dishes like this one. This is my take on a North American favourite ~ Macaroni and cheese. There is a curried pumpkin soup I like to make and vegan mac n’ cheeze is always the creamiest compared with the dairy version. It also reheats well. I thought I would take the flavours from that soup and a favourite vegan cheeze sauce and marry them together. It’s a beautiful blend.
Pumpkin n' Spice Mac n' Cheeze
- 500 g Macaroni noodles
- 2 bay leaves
- 1 large Yukon gold potato diced (yields about 1 to 1 1/2 cups)
- 1/2 yellow onion diced
- 2 garlic cloves roughly chopped
- 1 cup pumpkin pureé
- 1/2 cup coconut milk
- 1/2 cup nutritional yeast
- juice of 1/2 a lemon
- 1 teaspoon apple cider vinegar
- 1 teaspoon paprika
- 1 1/2 teaspoons curry powder
- salt & pepper to taste
- 1/4 teaspoon red pepper flakes if desired
Fill a large stockpot with water and add enough salt so that it tastes like sea water (about 2 tablespoons) and 2 bay leaves. Bring to a boil. Add the macaroni and cook until al dente (about 8 to 10 minutes). Drain and return to the pot.
In a saucepan add the potato, onion and garlic with about a half cup of water, cover with a lid and simmer until potato is soft and breaks apart. Turn off the heat. Meanwhile, place the last ingredients into a high powered blender and when the potato-onion mixture is done scoop it out of the pan and into the blender leaving behind any water. Pulse to combine and then blend until smooth. Pour the hot cheeze sauce over the macaroni, stir to combine and ENJOY!