Pumpkin Mac and Cheese
Prep time
Cook time
Total time
Recipe type: Main course
Cuisine: Traditional
Serves: 6
  • 500gr short pasta
  • 3 tbp breadcrumbs to top ( optional )
For the sauce:
  • 50gr / 2oz butter
  • 3 tbsp all purpose flour
  • 1 liter whole or skimmed milk ( I use whole organic), warm
  • 150gr / 5oz grated comte cheese ( or mature cheddar)
  • a pinch of nutmeg
  • 2 bay leaves
  • salt and pepper to taste
  • 200 gr / 7oz finely cubed pumpkin
  • few sprigs of thyme
  • 1 garlic clove, peeled
  • extravirgin olive oil to drizzle
  • salt and pepper to taste
  1. Arrange pumpkin on a baking tray covered with parchment paper.
  2. Drizzle a little olive oil over the top and add thyme sprigs and garlic.
  3. Roast in a preheated oven to 360F/180F for about 30 min or until soft and cooked through.
  4. In a large pot of lightly salted boiling water cook the pasta al dente, about 2 mins before cooking time.
  5. While pasta cooks, prepare the sauce. In a large sauce pan melt the butter over medium-low heat. Slowly add flour, while whisking the mixture until fully combined. Add bay leaves in.
  6. Gently whisk the milk in a little at the time, until you have a smooth even sauce. Continue to whisk and simmer on low heat until the sauce thickens a little, then turn the heat off. Season with a pinch of nutmeg and salt and pepper to taste.
  7. Transfer the sauce and ⅔ of roasted pumpkin cubes in a powerful blender or food processor. Pulse until creamy and fully combined.
  8. Drain pasta al dente and transfer back in the pot. Pour in the pumpkin bechamel sauce, add comte cheese and half parmesan cheese and mix until combined.
  9. Divide pasta mixture into a large baking dish or individual casserole dishes, Scatter over the top remaining parmesan cheese, breadcrumbs and pumpkin cubes. Season with black pepper and bake in a preheated oven to 360F/180C for about 20 min or until crispy and golden on top.
  10. Serve immediately, store leftovers in an airtight container and refrigerate for up to 3 days.
You can also freeze your mac and cheese before baking – defrost thoroughly before cooking.
Substitute comte and parmesan cheese with your favorite if you like - gruvyer, mature cheddar, fontina are all good options.
Recipe by The Petite Cook at https://www.thepetitecook.com/pumpkin-mac-and-cheese/