Leftover Halloween Pumpkin Mac & Cheese
By Ocado
Published on 19 November 2025
We're using the pumpkin shell as a natural, edible baking dish, which infuses the pasta with a subtle, sweet and earthy flavour. When you serve, you just scrape a little of the roast pumpkin flesh into each portion for the perfect bite.Time and servings
1 hr 30 minsTotal time
6Servings
30 minsPrep time
1 hrCooking time
Ingredients
- 1 large or 3 small pumpkins
- 500g macaroni
- 75g butter
- 75g plain flour
- 750ml whole milk
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 250g grated cheddar and mozzarella
- 50g panko breadcrumbs
- 25g parmesan, grated
- 1 tbsp sage, chopped
- 1 tbsp olive oil
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. To prepare the pumpkins, cut off a lids, and scrape out the seeds.Step 2
Place the hollowed-out pumpkin shells on a baking tray.Step 3
Bring a large pan of salted water to a boil. Add the pasta and cook according to the pack instructions until al dente. Drain well and set aside.Step 4
In a large pan, melt the butter over a medium heat. Whisk in the flour and cook for 1-2 mins, stirring constantly. Stir in the Dijon mustard and smoked paprika, then gradually pour in 750ml milk, whisking continuously to prevent lumps. Continue to cook, stirring frequently, for 5-7 mins or until the sauce thickens.Step 5
Remove the pan from the heat. Add the cheese in handfuls, stirring until each addition is fully melted and the sauce is smooth. Season with salt and pepper.Step 6
Gently fold the drained pasta into the cheese sauce until every piece is well-coated. Spoon the mixture into the pumpkin shells, filling it to the top.Step 7
In a small bowl, mix the panko breadcrumbs, olive oil, parmesan and sage. Sprinkle this mixture evenly over the top of the mac and cheese.Step 8
Bake for 30 mins, or until the filling is hot and bubbly and the topping is golden brown and crisp. Let the pumpkin rest for 5 mins before serving. To serve, use a large spoon to scoop out the mac and cheese.