Baked Pumpkin Mac And Cheese

This pumpkin mac and cheese has a crispy panko topping. Bake in a pumpkin for an edible bowl. What a fun autumn dinner!

INGREDIENTS

-  Cinderella pumpkin or a few kobocha squash -  Macaroni pasta -  Pumpkin puree -  Butter -  Horizon organic shredded cheddar -  Milk -  Dijon mustard -  Nutmeg

INSTRUCTIONS

Preheat the oven to 400 degrees F (200 degrees C). Cut the top quarter of the pumpkin off, as you would a jack-o-lantern. Scoop out all the flesh and seeds.

1:

Meanwhile, cook the pasta to al dente in salted water according to package instructions. Drain and add back into the pot.

2:

Transfer the pumpkin mac and cheese to the inside of the roasted pumpkin (or a casserole dish if not using a pumpkin).

3:

To make the topping, melt the remaining two tablespoons of butter in a frying pan over medium low heat.

4:

For more recipes, visit Yummy Mummy Kitchen!

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