8 oz Large Macaroni Noodles
1/2 lb thick sliced pancetta, diced and fried till slightly crispy or 1 3oz package of pre cooked real bacon bits
3/4 Cup 100% pure pumpkin
1/2 Cup Dairy free cream cheese
1 TBSP Vegan Butter
1 TBSP All Purpose Flour
1 TBSP Chicken Bouillon Powder
1 Cup hot water
1 tsp Sage
1/2 tsp Garlic powder
1/2 tsp Kosher salt
(optional) Bread Crumbs (Dairy Free Variety)
Start by boiling some water to get the macaroni cooked. While the macaroni is boiling in a separate pan, I like to use a medium to large frying pan, melt your butter then add the flour and mix well till it makes a paste. Add the Hot water and chicken bouillon. Turn the heat up to medium high and stir until slightly bubbly and thickened. Reduce heat, then add pumpkin, cream cheese, and spices. Add pancetta or bacon and mix well. Drain your macaroni and add to pumpkin mixture. Mix and serve!
For an added treat spoon mac into oven safe ramekins and sprinkle panko bread crumbs on top. Broil until golden brown. Let cool and serve.
This dish is truly amazing and perfect for the fall. Both of my kids loved and devoured it. My daughter is learning sign language and signed “more” the entire time:)