Mac-O-Lantern and Cheese (Printable Version)

Cheesy pasta baked inside a pumpkin, blending creamy sauce with subtle sweetness and autumn flair.

# What You'll Need:

→ Pumpkin Vessel

01 - 1 medium sugar pumpkin (about 3 to 4 pounds), top removed and seeds discarded

→ Pasta

02 - 12 ounces elbow macaroni or small pasta shells

→ Cheese Sauce

03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 2 cups whole milk
06 - 1/2 cup heavy cream
07 - 6 ounces sharp cheddar cheese, grated
08 - 3 ounces Gruyère cheese, grated
09 - 2 ounces Parmesan cheese, grated
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon ground nutmeg
13 - 1/2 teaspoon Dijon mustard

→ Topping

14 - 1/4 cup panko breadcrumbs
15 - 1 tablespoon unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese
17 - 1 tablespoon chopped fresh parsley (optional)

# Steps to Follow:

01 - Set oven temperature to 375°F (190°C).
02 - Slice off the pumpkin's top to create a lid. Scoop out seeds and fibers. Season interior with a pinch of salt and pepper. Arrange pumpkin on a parchment-lined baking sheet.
03 - Place prepared pumpkin (lid aside) in oven and bake for 25 minutes until slightly softened while retaining shape.
04 - Boil a large pot of salted water. Add macaroni and cook to just al dente, about 1 to 2 minutes less than package timing. Drain well and set aside.
05 - Heat a medium saucepan over medium, melt 2 tablespoons butter. Add flour and whisk for 1 minute. Slowly incorporate milk and cream, whisking continuously until thickened, around 3 to 4 minutes.
06 - Lower to gentle heat. Add cheddar, Gruyère, and Parmesan cheeses, stirring until fully melted and smooth. Season with salt, pepper, nutmeg, and Dijon mustard. Remove from heat.
07 - Mix the drained macaroni thoroughly into the cheese sauce.
08 - Transfer the prepared macaroni and cheese into the blind-baked pumpkin, leaving enough space at the top for bubbling.
09 - Blend panko breadcrumbs with melted butter, Parmesan, and parsley. Evenly distribute mixture over the macaroni and cheese.
10 - Bake pumpkin, uncovered, at 375°F (190°C) for 40 to 45 minutes, or until filling is bubbling and pumpkin flesh is tender when tested with a knife. For a decorative lid, bake pumpkin lid alongside during the last 15 minutes.
11 - Allow dish to cool for 10 minutes before serving, making sure to scoop both cheesy pasta and tender pumpkin flesh into each portion.

# Additional Tips::

01 -
  • Perfect centerpiece for autumn gatherings
  • Gently sweet flavor from the roasted pumpkin shell
  • Cheese sauce is rich and creamy with a tangy kick
  • No special equipment needed just an oven and a few basic pots
  • Vegetarian friendly and easily adaptable for add-ins
02 -
  • Great for feeding a crowd and impressing with minimal effort
  • Pumpkin vessel adds fiber vitamins and a subtle earthy sweetness
  • Makes irresistible leftovers reheated the next day
03 -
  • Make sure your pumpkin is lightly pre-baked so the flesh stays firm rather than mushy that guarantees scooping and serving is easy and beautiful
  • Do not rush the roux step of the cheese sauce it is the magic behind velvety texture and flavor. For a crispier topping broil the pumpkin for one or two minutes at the end but watch closely so it does not scorch

Go Back