Looking for a delicious way to embrace autumn while reducing food waste? This no-waste pumpkin mac and cheese is the perfect solution! Not only is it creamy, rich, and packed with flavour, but it's also served in a roasted pumpkin bowl, making it both visually stunning and eco-friendly. With roasted pumpkin seeds, crispy sage, and toasted breadcrumbs, this recipe combines ultimate comfort with sustainable cooking practices. Whether you're looking for a cosy fall dinner or a zero-waste meal idea, this pumpkin mac and cheese will satisfy your cravings while helping the planet. Embrace pumpkin season and enjoy every bite with this guilt-free, zero-waste recipe!
10 mins
55 mins
6 persons
main
United Kingdom
Ingredients
- - 1 medium pumpkin (about 1 kg)
- 300 g macaroni
- 50 g butter
- 50 g plain flour
- 500 ml double cream
- 200 g mature Cheddar cheese, grated
- 100 g Comté cheese, grated
- 100 g Gruyère cheese, grated
- 50 g Parmesan cheese, grated (for topping)
- 50 g fine breadcrumbs (for topping)
- 10 fresh sage leaves
- Olive oil
- Salt and pepper to taste
- 1 bag of traditional yeast
Directions
Step 1
Prepare the Pumpkin:
- Preheat the oven to 200°C (180°C fan).
- Cut the top off the pumpkin and scoop out the seeds and strings. Brush the inside with olive oil, and season with salt and pepper. Place the pumpkin on a baking tray and bake for about 30–40 minutes, until tender.
Step 2
Cook the Pasta:
- In a large pot of salted boiling water, cook the macaroni according to package instructions. Drain and set aside.
Step 3
Make the Cheese Sauce
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the double cream, ensuring there are no lumps. Cook until the sauce thickens.
- Remove from heat and stir in the grated Cheddar, Comté, and Gruyère until melted and smooth. Season with salt and pepper.
Step 4
Combine:
- Add the cooked macaroni to the cheese sauce and mix well. Spoon the mixture into the baked pumpkin.
Step 5
Prepare the Topping
- Fry off some sage until crispy
In a small bowl, mix the breadcrumbs, Parmesan cheese, and crispy sage leaves. Sprinkle this mixture over the mac and cheese in the pumpkin.
Step 6
Bake:
Return the stuffed pumpkin to the oven / grill and bake for an additional 15–20 minutes until the top is golden and crispy.
