Pumpkin Mac N Cheeze

I wanted something to do with the half can of pumpkin left over from making the baked pumpkin oatmeal. Fortunately, I had pinned a (non vegan) pumpkin mac n cheese. This need to finish the pumpkin has also coincided with some awful teething from Dash, who can't eat anything less soft than macaroni. Perfect marriage of circumstances.

I worked mainly by feel here; mostly I was influenced by OhSheGlow's mac n cheeze, which I didn't realize till after I had already made this. It was the most recent mac n cheeze I've made though, so that makes sense.

Pumpkin Mac N Cheeze

1 box penne, cooked (or whatever pasta you like)

1/2 c cashews, soaked for as long as you've got. Mine were soaked for 4 hours.
2 cloves garlic (I will probably add more next time, but we like a lot of garlic)
1/2 can pumpkin - I would guess around 1 1/3 c.
here's where it gets sketchy because I stopped measuring
dijon mustard (a couple of tsp)
3 half handfuls nutritional yeast
some olive oil (probably 2 tbsp)
some almond milk (1/4 - 1/2 c)
some salt (1 or 2 tsp?)
some veg broth (around 1/4 or 1/2 c as well)
juice of half a lemon

Topping

2 tbsp Earth Balance
2 tbsp horseradish
1 c panko crumbs

Preheat to 350.

Throw everything but the penne into a food processor and process until totally smooth, scraping down the sides every once in a while. Pour over the cooked penne, mix well, and dump into a large baking pan that has been sprayed with cooking oil or otherwise destickified.

Melt the earth balance, stir in the horseradish, then drizzle over the bread crumbs. Spread evenly over the macaroni and then toss it in the oven for about 30 minutes.

Dash's plate. He ate this and then another helping. Yum!

Enjoy!

ps this was 100% approved of by our (admittedly not at all picky) toddler. "How's your food Dash?" "Mmm! Delicious, mommy!"