Macaroni & Cheese is one of those wonderfully comforting, almost coma inducing dishes that make me very happy. I have been making it for my family for years and we all love it. I have created many different variations of mac’n’cheese usually adding different chunky veggies to boost our veggie intake. However, I have never tried it with veggie puree and what better puree to try it with than the pumpkin one to make Pumpkin Macaroni & Cheese?
This recipe is not complicated at all although it takes a bit of planning to get your pumpkin puree ready. Take a look at my guide to making your own pumpkin puree here. If you have some already frozen or prefer to use tinned one, by no means feel free.
To add that bit more flavour here I have thrown two unpeeled garlic cloves onto the tray to bake together with my pumpkin. Once roasted you simply squeeze them out of their skins and puree with the pumpkin. It works beautifully as garlic retains lovely, almost sweet flavour without all the harshness. If you’ve got puree already made and you don’t want to turn on the oven for the sake of roasting two garlic cloves (I don’t blame you), you could infuse the milk you will be using for your cheese sauce. Simply pour the milk into the saucepan and add two (peeled) garlic cloves and bring it (almost) to boil. Turn it off and let it sit for few minutes (the longer the better). Fish the garlic out and use the infused milk as you would per recipe below. Alternatively, you can leave garlic out.
I have gone for fresh thyme as my main herb to pair with the pumpkin but you could use fresh sage which works beautifully although my kids are not fans. The pumpkin I’ve used here was rather small and only yielded approx 250g puree but by no means use more than that. I think anything up to 400g would be fine without macaroni & cheese losing what it’s loved for – it’s cheesiness 🙂
If you’ve got some surplus pumpkin puree after making your Pumpkin Macaroni & Cheese, make sure to put it to a good use. How about trying my Pumpkin & Cinnamon Muffins with Plum Jam or Pumpkin & Plum Conserve Steamed Pudding. And don’t forget those pesky pumpkin seeds. My Smoked Paprika Roasted Pumpkin Seeds recipe will help you put them to good use!
And now to the recipe for Pumpkin Macaroni & Cheese itself.
Pin For Later!
I’m linking my Pumpkin Macaroni & Cheese with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too
Simple and in Season hosted by Katie at Feeding Boys