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A red Le Crueset casserole dish with pumpkin macaroni cheese

Roasted Pumpkin macaroni cheese

This roasted pumpkin macaroni cheese is super creamy and cheesy - the ultimate cold weather comfort food!
Course Main Course, pasta
Cuisine American
Keyword Pumpkin macaroni cheese
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 585kcal
Author Nickki Thompson


  • 1 small pumpkin or one butternut squash peeled and chopped into small dice
  • 4-5 stalks Fresh thyme leaves picked
  • One tablespoon olive oil
  • Salt and pepper
  • 400 g Macaroni
  • For the sauce:
  • 50 g butter
  • 25 g flour
  • 1 1/2 litres milk
  • 1 tsp wholegrain or Dijon mustard
  • 1/2 tsp salt
  • Good grinding of pepper
  • 250 g mature cheddar cheese grated plus 50g for the topping


  • Preheat the oven to 200C/180F/400F.
    Place the pumpkin and fresh thyme in a roasting tin, drizzle the olive oil and a little salt and pepper over. Roast for 25-30 minutes or until the pumpkin is tender but not mushy.

Cook the macaroni according to the packet instructions. Drain well and set aside while you make the sauce.

  • Melt the butter in a medium saucepan. Add the flour and stir with a wooden spoon. Cook the roux for a minute or two, then remove from the heat. Switching to a hand whisk, slowly add the milk, whisking well after each addition.
  • When all the milk has been added, place back on the hob and cook on a low heat for 10 minutes, stirring often. When the sauce has thickened, add the mustard, salt and pepper. Remove from the heat and add the cheese, stirring quickly until melted and smooth.
  • Pour your drained pasta and roasted pumpkin into the sauce, stirring to mix everything together. Pour into a large heatproof dish and sprinkle over the remaining 50g cheese.
  • Place under a hot grill until the cheese has melted and the top is bubbling.