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95% would make again

Pumpkin Mac ‘n’ Cheese

Tasty Team


for 4 servings

  • 2 ¼ cups pumpkin (500 g), or squash, chopped
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried sage


  • ⅓ cup butter (40 g)
  • ⅓ cup flour (40 g)
  • 2 ½ cups milk (600 mL)
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 2 cups cheddar cheese (200 g)
  • ¼ cup parmesan cheese (25 g)
  • 2 ½ cups macaroni pasta (250 g), cooked and drained


  • ½ cup cheddar cheese (50 g)
  • ½ cup mozzarella cheese (50 g)
  • ¼ cup parmesan cheese (25 g)

Nutrition Info

Powered by
    Calories 1161
    Fat 64g
    Carbs 93g
    Fiber 5g
    Sugar 10g
    Protein 53g

Estimated values based on one serving size.


  1. Preheat the oven to 190°C (375°F)
  2. Chop up the pumpkin into chunks and place on a baking tray.
  3. Drizzle over the oil, salt, pepper, and ground sage, and coat evenly with your hands.
  4. Roast in the oven for 20 minutes.
  5. Once cooked leave to cool slightly and blend ⅓ of the pumpkin, set aside.
  6. For the sauce, in a large ovenproof pan, melt the butter over a medium-low heat.
  7. Gradually mix in the flour to create a roux.
  8. Add the milk in 4-5 parts stirring well in between.
  9. Continue to stir and cook the sauce for a further 5-10 minutes or until the sauce is simmering and thickened.
  10. Stir in the ground nutmeg, garlic powder, pepper, cheddar, and Parmesan.
  11. Stir in the blended pumpkin.
  12. Stir in the remaining whole pumpkin and macaroni, mix until combined.
  13. Top with the cheddar, mozzarella, and Parmesan.
  14. Grill for 10 minutes at 200°C (400°F) until the cheese is brown and bubbling.
  15. Serve.
  16. Nutrition Calories: 1525 Fat: 99 grams Carbs: 110grams Fiber: 6 grams Sugars: 49 grams Protein: 49 grams
  17. Enjoy!

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