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Pumpkin Mac and Cheese Recipe

Mac and Cheese is probably one of the ultimate comfort foods for many. I can never resist it too. 😀 That cheese flavour, creamy texture and oh-so-cheesy goodness simply tick all the right boxes. It’s food that makes me lick my lips. 😛

If you haven’t had an amazing Mac and Cheese before, try the Three Cheese Macaroni from Spruce (Upper Bukit Timah Road or Science Park Drive). It’s absolutely delicious and moreish.

An Excellent Way to Add Nutrition & Fibre

While Mac and Cheese is tasty, it can get really sickly after a while because it’s so rich in flavour. Thus for my homemade Pumpkin Mac and Cheese, I added fresh pumpkin in the recipe just to give that extra boost of nutrition. Also to make the dish a nicely balanced diet. 😉 For more fibre, you may want to use wholewheat pasta.

No Flour, No Butter, No Cream

This Pumpkin Mac and Cheese is like a combination of pumpkin soup and mac & cheese. A bit on the sweeter side as it leans towards more on the pumpkin flavour with a slight sharpness of cheese. No butter, no flour and no cream. But the mashed up pumpkin still gives it a creamy texture. Taste wise, it’s not overly rich or cloying at all.

Give it a try! 😉

Pumpkin Mac and Cheese Recipe
4-6
  • 1kg pumpkin, remove seeds/skin & cut into chunks
  • 250g macaroni, cooked according to packet instructions
  • 250g red cheddar cheese, grated
  • 100g light cream cheese
  • 20g parmesan cheese, grated
  • 400ml skimmed milk
  • salt to taste
  • freshly ground black pepper
Steam the pumpkin chunks till soft and mash them up with a fork.
Transfer the pumpkin mash to a pot and pour in the milk.
Stir till combined and bring to a gentle boil over low-medium heat.
Add the three cheeses and stir till they have melted.
Season with salt and pepper. Turn off the heat.
Add the cooked macaroni and stir till well combined.
Leave the lid of the pot slightly open and let the macaroni sit in the pumpkin-cheese mixture for 5-6 minutes before serving.

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