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Creamy pumpkin mac-n-cheese

Creamy pumpkin mac-n-cheese

Total Time
30 min
10 min
20 min
Who doesn’t love a main dish that only uses one pot and is ready in half an hour? More to the point, who doesn’t love mac-n-cheese? This one has plenty of cheese, but also a nice dose of vegetables from the mashed pumpkin.


Skim milk

2 cup(s), (500ml)

Dry pasta

300 g, elbow variety

Cooked mashed pumpkin

1 cup(s)

Dijon mustard

1 tsp

Light tasty cheese

1 cup(s), grated, grated, (120g)

Onion powder

¼ tsp

Ground nutmeg

1 pinch


  1. Combine 1 cup (250ml) water with milk, pasta, mustard, onion powder, nutmeg and 1 teaspoon salt in a large saucepan over medium-high heat. Cook, stirring constantly, until small bubbles begin to form around edges. Reduce heat to medium-low (do not let mixture boil). Continue to cook, stirring often, for about 15 minutes or until pasta is almost tender and liquid has thickened. Stir in pumpkin and cook, stirring, for a further 1 minute.
  2. Remove from heat. Gradually stir in cheese, until fully melted before adding more. Serve.


Add it: A sprinkling of chopped fresh chives is the perfect garnish for this comforting dish.