Pumpkin Mac 'n' Cheese

Online Recipe Book by Jade Mottley

Serves: 8

Prep: 10 mins

Cook: 40 mins

Nutrition per serving:

341 kcals 21g Fats

31g Carbs 21g Protein

  • High Protein (over 20g per serving)

  • Meal Prep / Freezer Friendly


  • 28 oz. (800g) pumpkin cubes

  • 1 tsp. olive oil

  • 12 oz. (340g) macaroni pasta

  • 10.5 oz. (300g) smoked bacon medallions, chopped (optional, omit for vegetarian option)

  • 1 tbsp. coconut oil

  • 1 small onion, diced

  • 2 tbsp. all purpose or gluten-free flour

  • 1 1/2 cups (375ml) fat free milk

  • 2/3 cup (150ml) vegetable stock

  • ¼ tsp. nutmeg

  • 7 oz. (200g) kale

  • 5 oz. (140g) grated Cheddar

  • 4 oz. (115g) grated Gouda

  • 2 tbsp. grated parmesan


  1. Preheat the oven to 400F (200C)

  2. Line a large baking tray with foil, and coat lightly with olive oil

  3. Roast the pumpkin cubes for around 30-35 mins until soft

  4. When cooled down slightly, puree until smooth with a hand blender

  5. Add up to 3 tbsp of water if needed to achieve a puree

  6. In the meantime cook the pasta according to instructions on packaging in salted water

  7. Drain, and set aside

  8. If using bacon, heat a large dry pan over high heat and cook it until browned, about 4-5 mins, then also set aside

  9. Using the same pan, heat the coconut oil over medium heat

  10. Add the onion and cook for about 2 minutes, next add the flour and cook another minute, or until well combined

  11. Add in milk and stock and mix well

  12. Bring to a boil and cook for about 4 to 5 minutes until it thickens slightly

  13. Season with salt and pepper, and nutmeg

  14. Once it begins to thicken, stir in the pumpkin puree and add in the kale

  15. Cook until pumpkin is heated through and kale has wilted

  16. Remove from the heat, add cheeses and mix well until melted

  17. Lastly, add the cooked macaroni and bacon and mix well

  18. Serve seasoned with freshly ground pepper

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© 2019 by Jade Mottley.