For this quick and easy healthy Hokkaido Pumpkin Mac and Cheese you don’t need any tinned pumpkin purée. Simply brown some butter and garlic in a pot with flour. Then boil everything together with milk and pumpkin chunks. Cook some elbow pasta and create a creamy mac and cheese that’s wholesome and delicious.
This is why you should absolute try this recipe
You can taste the warm sweetness from the pumpkin, an amazing smooth texture and it has a vibrant color that’s even more seducing than the original. It’a a staple for the fall months and even kids love it. In this recipe you will :
- learn how to make béchamel sauce from scratch with basic ingredients
- instead of a lot of cheese the sauce is mostly made of fresh pumpkin
- enjoy a silky texture without adding a lot of heavy cheese
- It’s the perfect recipe for sneaking in autumn vegetables
Quick and easy preparation
Check out these variations
Pumpkin Mac and Cheese is a very popular recipe for fall and there are a lot of variations available online. I really like the seasoning in Tieghan recipe from Half Baked Harvest with thyme, nutmeg and fresh sage. For a more festive vibe I would add crunchy sage leaves fried in butter just before serving.
What is your take on seasonal Mac and Cheese ? I would love to hear from you in a comment or recipe rating. The best part of sharing my recipes is seeing you guys being inspired and enjoy them as much as I do ! Tag me on Instagram if you made this recipe. I’ll do my best to respond to each and every comment and love to scroll through your creations.
Hokkaido Pumpkin Mac and Cheese
Made from fresh pumpkin
Ingredients
- 200-250 g ellbow pasta
- 1 tbsp butter
- 1 tbsp flour
- 1 garlic clove, minced
- 250 ml milk
- 1 tbsp crème fraîche (opt)
- 3 tbsp emmental cheese
- 1/2 small hokkaido pumpkin
- 1/4 small caulifower (opt)
Seasoning
- salt
- pepper
- smoked paprika
Topping
- parmesan
- crushed peanuts or hazelnuts
Instructions
- For the béchamel sauce melt the butter and flour with garlic in a large pot set over medium heat. Allow the butter to brown around the garlic, 3-5 minutes. Add a little bit of milk, whisk until smooth and repeat.
- Stir in the cream, and pumpkin cut in chunks, cauliflour if at hand and cook until tender. Mix with an immersion blender until silky smooth.
- Add the cheese and stir until it has melted.
- Meanwhile cook the pasta al dente in salted water.
- Drain the pasta and add to the pumpkin sauce pot.
- Divide the mac and cheese between bowls. Top with parmesan and nuts.
Notes
If you want to mealprep the Pumpkin Mac and Cheese or give them an extra crust, add them in a baking dish and bake before serving.
