Holly's Homestead — Recipe
Butternut Pumpkin Mac and Cheese
Creamy baked mac and cheese with roasted butternut pumpkin hidden in the sauce
DIFFICULTY Easy
COURSE Main
CUISINE Australian
COURSE Main
CUISINE Australian
Estimated nutrition per serve: 560 kcal · 21g protein · 64g carbohydrate · 25g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Preheat the oven to 200C. Toss the pumpkin in the olive oil on a tray and roast for 25 minutes until soft and golden.
- Meanwhile, cook the macaroni in salted boiling water for 2 minutes less than the packet says. Drain.
- Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and simmer for 5 minutes until thickened.
- Blend the roasted pumpkin with a splash of the sauce until smooth, then stir it back into the pan with the cheddar, mustard powder and salt.
- Fold the macaroni through the sauce and tip into a baking dish. Scatter with breadcrumbs and the extra cheese.
- Reduce the oven to 180C and bake for 15-20 minutes until golden and bubbling.
03Notes & substitutions
- Use pumpkin that has been roasted ahead of time, or leftover roast pumpkin.
- Add crispy bacon, peas or broccoli florets for extra substance.
- Any firm pumpkin works - Jap, Queensland Blue or butternut.
- For a gluten-free version, use gluten-free pasta and swap the flour for corn flour.
- Stir in a spoonful of wholegrain mustard for a sharper sauce.
04Common mistakes
- Overcooking the pasta — it keeps cooking in the oven, so take it off 2 minutes early.
- Adding cold milk quickly — whisk it in gradually to keep the sauce lump-free.
- Boiling the cheese sauce — high heat makes the cheese greasy; stir it in off a gentle heat.
- Under-seasoning — pumpkin is sweet and needs a good pinch of salt to balance it.
05Storage & leftovers
Fridge
Up to 3 days in a sealed container; add a splash of milk when reheating.
Freezer
Freezes well for up to 3 months. Thaw overnight and reheat in the oven.
Reheating
Cover with foil and bake at 160C for 20 minutes.
More About This Recipe
07Troubleshooting
- Sauce is too thick. Stir in a little extra milk.
- Sauce is grainy. The heat was too high when the cheese went in; stir it in off the boil.
- Pasta is soggy. It was overcooked before baking.
- Tastes bland. Add salt, a little more mustard, or a stronger cheese.
Frequently Asked Questions
Can I make it ahead?
Yes - assemble, cover and refrigerate for up to a day, then bake for 25-30 minutes.
Will kids notice the pumpkin?
Blended in, it adds colour and sweetness rather than an obvious pumpkin flavour.
Can I use canned pumpkin?
Yes - about 1 cup of pumpkin puree replaces the roast pumpkin.
Can I skip the oven?
Yes - serve it straight from the pan as a stovetop mac and cheese.