Pumpkin Mac & Cheese

Makes 2 servings.


  • 1 cup uncooked elbow macaroni
  • 1 cup unsweetened almond milk
  • 6 tablespoons nutritional yeast
  • 1 teaspoon minced garlic
  • 2 teaspoons Dijon mustard
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • Salt and pepper to taste


  1. Cook pasta according to package directions and set aside until ready to use.
  2. Meanwhile, bring almond milk to a boil in a pot over medium-high heat.
  3. Whisk in nutritional yeast, minced garlic and Dijon mustard, and continue to cook for 2 minutes or until slightly thickened.
  4. Whisk in pumpkin purée until completely smooth and cook until desired consistency is reached.
  5. Add salt and pepper to taste.
  6. Stir in cooked pasta until the sauce is evenly distributed.