Jack-o’-Lantern Mac & Cheese Brains
Equipment
Ingredients
Main Ingredients
pumpkin (whole)
1 piece
yellow onion (large)
2 piece
vegan butter
2 tbsp
garlic
3 clove
fresh thyme
1 tsp
elbow macaroni (dry)
300 g
unsweetened plant-based milk
700 ml
pumpkin purée
80 ml
shredded vegan cheese (shredded)
200 g
nutritional yeast
2 tbsp
Dijon mustard
1 tsp
smoked paprika
0.25 tsp
black pepper
1 tsp
red food coloring
1 tsp
Instructions
Prepare the pumpkin
Cut off the top of the pumpkin and scoop out the seeds and flesh. Carve a spooky jack-o’-lantern face.
Bake the pumpkin shell
Bake the carved pumpkin at 190°C for 30–45 minutes until tender.
Caramelize the onions
Melt vegan butter in a deep skillet. Add thinly sliced onions and cook over medium-low heat for 30-40 minutes until deeply golden and caramelized.
Add garlic and thyme
Stir in minced garlic and fresh thyme. Cook for 30-60 seconds until fragrant.
Add the pasta
Add the uncooked macaroni and stir to combine.
Add liquids and seasonings
Pour in the plant-based milk, then add pumpkin purée, nutritional yeast, Dijon mustard, smoked paprika, and black pepper. Mix well.
Cook the pasta
Bring to a gentle simmer and cook until the pasta is al dente. Add more milk if needed.
Add vegan cheese
Turn off the heat and stir in the vegan cheese until melted and creamy.
Fill the pumpkin
Fill the carved jack-o’-lantern with the mac & cheese, shaping it into two brain hemispheres.
Final bake
Bake at 190°C for about 20 minutes to heat through and set the brain shape.
Add bloody brain details
Add red food coloring to create creepy, bloody brain details.
Original recipe
Storage
Best enjoyed fresh. The pumpkin shell can be stored separately in the refrigerator for up to 3 days.
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