Pumpkin Macaroni Cheese Recipe

60 minutes


  • 500g of pumpkin, prepared weight, deseeded and cut into 4cm chunks (you can peel if the skin is very thick, but I usually leave it on)
  • 20 sage leaves, finely chopped, plus 5 whole leaves for garnish
  • 2 garlic cloves, finely chopped
  • 1 tsp smoked paprika
  • 40g of butter
  • 40g of plain flour
  • 500ml of semi-skimmed milk
  • 1/4 tsp nutmeg, freshly grated
  • 125g of blue cheese, crumbled
  • 225g of macaroni pasta
  • 40g of breadcrumbs
  • 4 tbsp of grated Parmesan
  • olive oil
  • salt
  • pepper


Preheat the oven to 190°C/gas mark 5
Toss the pumpkin pieces with 1 tbsp olive oil, salt and pepper, the paprika, garlic, and half the sage
Roast for 30 minutes or until tender, tossing occasionally so the pieces brown evenly
Meanwhile, heat the butter in a large saucepan over a medium heat. Add the flour and cook, stirring for a minute. Pour in the milk gradually, whisking constantly, then simmer for 5 minutes until you have a thick white sauce
Remove from the heat, grate in the nutmeg and stir in the blue cheese. Season to taste
Cook the macaroni in boiling salted water for around 7 minutes, or until just al dente (you want it to be slightly undercooked as it will cook further in the oven). Drain and add to the cheese sauce; mix well
Pour the macaroni into an oven dish and mix with the roast pumpkin
Mix the breadcrumbs with the remaining sage and the Parmesan. Scatter over the top of the pasta in the dish and bake for 20 minutes
Leave to rest for a couple of minutes before serving. Garnish with the remaining sage leaves and serve with a fresh green salad (peppery leaves like watercress and rocket are good at cutting through the rich cheese)