This delicious vegan macaroni and cheese recipe is ready in under 60 minutes! You'll love the creamy, cheesy, pumpkin-infused taste and crunchy crumble topping. This recipe is not to be missed!
Preheat oven to 350 degrees F.
Heat a large pot over medium-high heat and add 1 tablespoon of the vegan butter. Add the chopped garlic and sauté until fragrant and slightly browed (approximately 2 minutes).
Slowly add the unsweetened plant based milk, (uncooked) elbow macaroni, 3 tablespoons vegan butter, chopped onion, vegan whole wheat flour, dry mustard powder, sea salt, ground sage and freshly ground black pepper whisking to combine.
Bring the sauce to a slight boil.
Once boiling, reduce the heat to low and simmer for approximately 15 minutes, stirring occasionally.
Once the pasta is al dente carefully fold in the pumpkin.
Reserve 1/4 c of the cheddar cheese and then slowly add the remaining three cheeses, once at a time, carefully folding into the mixture until creamy.
Transfer the mixture to a greased baking dish (we used 13x9) and evenly sprinkle the remaining 1/4 cup of cheddar cheese on top.
In a small bowl, whisk together the panko bread crumbs with the sea salt and freshly ground black pepper.
Add the melted vegan butter and stir to combine until crumbly.
Sprinkle evenly over the macaroni and cheese and bake for 15 minutes or until golden brown.
Increase the temperature to Broil at the 15 minute mark and broil for 3-5 additional minutes or until a crispy golden brown and bubbly!
Remove from the oven and allow to cool for 5 minutes on a wire rack.
Carefully portion each serving into bowls, garnish with fresh sage to serve and enjoy!