Pumpkin Mac and Cheese

A creamy macaroni and cheese with Hokkaido pumpkin, whose slight sweetness harmonises perfectly with the melted cheese.

Ingredients

Serves 6

Quantity

1 pumpkin (Hokkaido)
500 g pasta (e.g. rigatoni)
1 onion
300 ml milk
1 small chili pepper
1 tbsp cream cheese
100 g grated cheddar cheese
100 g grated mozzarella cheese
2 spring onions
a few crispy fried onions
a little breadcrumbs
salt and pepper

Preparation

Prepare the pumpkin:

Cut the pumpkin in half, remove the seeds and slice one half into pieces. Then cut the slices in half again to create bite-sized chunks.

Chop the vegetables:

Peel the onion and cut it into thin slices. Finely chop the chili pepper.

Cook the pumpkin sauce:

Place the pumpkin pieces, onion and chili in a medium-sized pot. Add the milk and season with salt, pepper and a little paprika powder. Let it simmer gently for about 10 minutes. Then remove from the heat, puree the mixture and stir in the cream cheese until smooth and creamy.

Prepare the pasta and cheese:

Cook the pasta according to the package instructions until al dente. Combine the cheddar and mozzarella in a bowl.

Combine everything:

Place the pasta, spring onions, pumpkin sauce and about half of the cheese in a baking dish and mix well. Sprinkle with fried onions, breadcrumbs and the remaining cheese.

Bake:

Bake in a preheated oven at 200 °C (top/bottom heat) for about 20 minutes until golden and crispy on top.

Preparation time: approx. 40 minutes (including baking time)

Watch the full preparation video on our TikTok channel.

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