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Pumpkin filled with macaroni and cheese
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Pumpkin filled mac & cheese

Delicious pumpkin purée mac and cheese baked in cavity of pumpkin. Fun and creative dish for kids and vegetarians.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: baked mac and cheese, macaroni and cheese, pumpkin mac and cheese, pumpkin puree mac & cheese
Servings: 4 servings
Calories: 375kcal
Author: Julia

Ingredients

  • 1 teaspoon salt
  • ⅓ teaspoon pepper
  • 1 dash ground nutmeg
  • ½ cup all-purpose flour
  • ½ cup butter cubed
  • 5 cups macaroni pasta
  • 4 cups warm milk
  • 4 ½ cups mixed cheese mozzarella, cheddar, romano, parmesan, shredded
  • Paprika
  • 2 tablespoons pumpkin purée

Instructions

  • Cook macaroni pasta, according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in warm milk. Bring to a boil, stirring constantly.
  • Cook and stir 1-2 minutes longer or until thickened and add pumpkin purée. Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika. Preheat oven to 375 F/ 180 C. Carve the little pumpkins, remove seeds.
  • Place the pumpkins in the oven and bake for 30 minutes, or until it softens. Once the pumpkins are baked, portion the mac and cheese inside the cavity of the pumpkins and sprinkle with seasoned breadcrumbs. Place it back to the oven and bake for 10 minute.
  • Always make sure, that you are using edible pumpkins for this recipe. Keep in mind, that not all pumpkins are edible, and they could be used only for decorative purposes.