Pumpkin & Beer Mac N’ Cheeze

My 3 favorite things in one decadent dish: pumpkin, pumpkin beer and mac n’cheese. The ultimate in guilty vegan pleasures, this mac n’cheese is heavenly and is ridicuoulsy easy to make. Nutritional yeast has really grown on me, and it pairs well with the sweet kick of the pumpkin and pumpkin beer (shameless Shipyard Pumpkinhead plug). This is very similar to the mac n’cheese’s we’ve made before, but baking it with breadcrumbs really ups the ante. Delish!

*Adapted from Queen of Quinoa 

3 cups cooked whole wheat pasta of your choice (elbows were our preference)

1 cup coconut milk

1/2 cup pumpkin beer

1/2 cup nutritional yeast

1/4 cup breadcrumbs

1/4 cup whole wheat flour

2 tbsp pumpkin puree

1 tbsp dijon mustard

1 tbsp olive oil

1 tsp sea salt

1/4 tsp black pepper

1 cayenne pepper, minced

• Preheat oven to 375 degrees
• In a small saucepan over medium heat, whisk flour, oil, dijon mustard, salt, black pepper and cayenne pepper for 1 minute
• Add coconut milk, beer, nutritional yeast and pumpkin puree and continue whisking for 5 more minutes, until thickened
• Pour mixture over past and mix well
• Pour into casserole dish and top with breadcrumbs
• Bake at 375 degrees for 30 minutes