Pumpkin and Spinach Mac & Cheese

Pumpkin makes this Mac & Cheese dish even more creamy. Perfect for a winters night and makes for great leftovers the next day. 


• 500g pumpkin (skin on)

• 500g macaroni pasta

• 2 large onions

• 5 cloves of garlic

• 200g cheese

• 70g butter

• 70g plain flour

• 2 cups chopped spinach

• Salt

• Pepper

• Paprika


Chop the pumpkin into pieces. Roughly dice the onion. Add the pumpkin, onions, and peeled garlic to a pot & cover with water. Boil for 15 minutes until soft. Once the pumpkin is soft, strain off the liquid, reserving 1 cup. Transfer the pumpkin, onion, and garlic to a blender, adding the reserved one cup of liquid. Blitz until smooth.

Boil the pasta according to the instructions on the packet. Drain the pasta and set aside.

In a medium-sized pot, melt the butter on low heat. When the butter has melted, add the flour, cook out the butter and flour for 2-3 minutes, ensuring to stir constantly. Pour in the pumpkin puree mixture. Whisk through to remove any lumps. The pumpkin mixture will begin to thicken. Season with salt, paprika, Dijon mustard, and smoked paprika. Whisk in 100g of cheese.

Pour the pumpkin sauce over the pasta, add the chopped spinach & mix through. Taste for seasoning, add more salt if required.

Transfer the pasta to a baking dish. Scatter the remaining 100g of grated cheese on top. Bake at 180 degrees for 10-15 minutes, until golden brown on top.

Note: The baking time was corrected to "10-15 minutes" as the original version said "10-125 minutes," which doesn't seem reasonable for baking a pasta dish.