Pumpkin Mac ‘n Cheese

Pumpkin Mac ‘n Cheese

Serves 4-5
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Allergy Milk, Wheat
Meal type Main Dish
Misc Serve Hot
A healthy version of macaroni and cheese with an added dose of dietary fiber and Vitamin A from pumpkin puree, as well as whole grains from whole wheat pasta.


  • 1 cup pumpkin puree
  • 2 tablespoons butter
  • 1/2 onion (diced)
  • 1 clove garlic (minced)
  • 1 teaspoon dried sage
  • 1/4 cup mascarpone cheese
  • 1/8 cup parmesan cheese (grated)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12oz whole wheat pasta ((3/4 lbs))


Step 1
In a frying pan, melt the butter over medium heat.
Step 2
Add the onions, garlic and sage and saute until the onions are translucent.
Step 3
In a blender (I used my Magic Bullet), combine the pumpkin puree and cooked onions, garlic and sage, and blend until smooth.
Step 4
Pour the blended mixture into a saucepan and heat through.
Step 5
While the sauce is heating, cook pasta according to package directions.
Step 6
Add the mascarpone and parmesan to the pumpkin sauce and stir until combined. Season to taste with salt and pepper.
Step 7
Drain the pasta once al dente, reserving about half a cup of the pasta water.
Step 8
Place the drained pasta back into the pot and add the pumpkin sauce, stirring until all the pasta is coated. Add pasta water if necessary to thin out the sauce.
Step 9
Any add-ins should be mixed in next - I sauteed chicken apple sausages and added frozen peas to give a little more substance.
Step 10
Garnish with freshly grated parmesan cheese and devour.

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