Pumpkin Mac&Cheese

Hey pixels, this was my dinner yesterday. I didn’t use all my pumkin to make my vegan pumpkin soup, and I decided to use the leftovers to do this beautiful and delicious dish.

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It’s only for one person, but you can make it for more people adjusting the ingredients amount. Actually, I didn’t measure the sauce ingredients, just adjust them as you want, or even you can use different types of cheese, or use heavy cream instead of milk. I think the recipe is ok as I did it, but it’s up to you, just make it the way you prefer πŸ™‚

It’s an easy recipe, it just take a bit of time due to baking the pumpkin. But it’s worth the effort, I promise. Oh, and you can make it even cooler eating it on a mug, as I did… lol

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I hope you enjoy it. Please, let me know in the comments below.

Ingredients (for 1 person):

  • pumkin (a small piece, about 50-60g)
  • 1/2 cup pasta
  • cheese: I used blue cheese and grated cheddar cheese.
  • milk
  • grated mozzarella (optional)


First, let’s cook the pumpkin. You can make it the day before: bake your pumpkin for 45′ at 170ΒΊ. After that, peel it and blend it with a fork or using a food processor. Add a bit of water if you think it’s too thick.

Cook the pasta

While, heat the milk. Add the cheese (not the mozzarella) and the blended pumpkin. Cook, stirring constantly, until it reaches the consistency you want (about 8-10′)

Drain the pasta and mix with the sauce. You can serve it with grated mozzarella sprinkled on top.



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