Mains

Pumpkin Macaroni and Cheese

When you feel like Macaroni and Cheese with a hint of sophistication this Pumpkin Macaroni and Cheese recipe is the one you want.  It’s actually best made in collaboration with this Pumpkin Soup.

This is the way it goes:  1. Make a big pot of soup.  2. Enjoy your big pot of soup. 3. Reserve 2 cups of soup for this recipe.  Of course, if you don’t have any home made soup handy, don’t despair, just grab a tin of pumpkin soup from the supermarket, it’ll still be delicious.

If you’re extra lucky there will be leftovers for lunch the next day.

Pumpkin Macaroni and Cheese

This rich and creamy recipe is always popular in our family.  A good combo of healthy and wicked with lots of veggies and a bit of cheese to add some zing. Leftovers also make a great lunch the next day.

Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 4
Author Helen

Ingredients

  • 1 Brown Onion, chopped into chunky wedges
  • 1 Sweet Potato, peeled, cut in half length wise and then thickly sliced
  • 2 Zucchini, skin on, thickly sliced
  • 1/4 cup Olive Oil
  • 1 tablespoon Fresh Thyme (removed from stem)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 250 grams Pasta (Ditali Lisci or any small pasta / macaroni)
  • 5 Spring Onions (Sliced)
  • 500 grams Pumpkin Soup If you're using canned soup and the contents are slightly over 500 grams feel free to add entire tin
  • 200 grams Danish Feta (Diced)
  • 50 grams Parmesan Cheese (Grated)
  • 200 grams Tasty Cheese (Grated)

Instructions

  1. Preheat oven to 180 c.

  2. Place onion wedges, sweet potato and zucchini into large baking dish (I use a 30 cm cast iron shallow dutch oven).  Coat ingredients in oil, thyme, salt and pepper.  The cheese in this dish will increase your salt content so go very easy on the salt.  Roast uncovered for 60 minutes.  The zucchini will become quite soft so if you prefer a firmer texture, add zucchini for the last 30 minutes.

  3. While vegetables are roasting, cook pasta and set aside.  

  4. After an hour remove vegetables from oven.  Mix in the pasta, spring onion, pumpkin soup, feta, parmesan and half tasty cheese.  Add remaining tasty cheese as topping.  Return to oven for a further 20 minutes.

  5. Serve with Coleslaw or simple green salad.

Leave a Reply

17 − eight =