Pumpkin Macaroni Cheese

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Pumpkin Macaroni Cheese
Serves 6

Bring a healthy twist to an old favourite, macaroni cheese, by using some delicious pumpkin puree. The best of comfort food – plus you’ll also be adding extra vegetable variety and goodness to your day. Double tick!


  • 1 ½ cups pumpkin puree (see tip)
  • 400g macaroni
  • 20g butter
  • 2 tablespoons spelt flour or plain flour
  • 375ml milk
  • 40g grated cheddar cheese
  • 25g grated parmesan cheese
  • 50g fresh wholemeal breadcrumbs (preferably sourdough)
  • 1 tablespoon olive oil


  1. Preheat the oven to 180C (160C fan).
  2. Add the macaroni to a saucepan of hot water and boil for 8-10 minutes or until just tender. Drain. Transfer to a 6-cup capacity ovenproof baking dish. Set aside.
  3. Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Gradually add the milk, stirring over low-medium heat until the sauce thickens. Stir in the cheeses and cook for 1 minute. Stir in the pumpkin puree.
  4. Pour the pumpkin cheese sauce over the pasta, stir to combine. Toss the breadcrumbs in a bowl with the olive oil and scatter over the macaroni.
  5. Bake in the oven for about 20 minutes or until golden on top.



Steam 600 grams diced pumpkin. Place pumpkin pieces on paper towel to drain. Transfer to a blender/Thermomix and puree until smooth. This should yield about 1 ½ cups pumpkin puree.