5 from 5 votes

Autumn pumpkin Mac & Cheese

A bunch of cheese such as Asiago, Pecorino Romano, Parmesan cheese and Stilton are combined with the baked pulp of a Mantua pumpkin for a first dish with the taste and the colours of autumn. Use the cheese you prefer: the result won't delude your expectations!
Servings 4
Author Giulia


  • 500 g Mantua pumpkin, seeds removed and cut into wedges
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 1 knob of butter
  • 50 ml of milk
  • 80 g of Asiago cheese
  • 1 tablespoon of grated pecorino cheese
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons of Blue Stilton, or any blue cheese such as Gorgonzola...
  • 350 g of macaroni
  • breadcrumbs


  • Preheat oven to 180°C.
  • Wash the pumpkin under running water to remove any trace of soil from he skin, then remove the seeds and slice it into 2 cm thick wedges.
  • Line a baking sheet with parchment paper and brush it with extra virgin olive oil.
  • Lay the slices of pumpkin on one side and season them with a pinch of coarse salt, freshly ground black pepper and a generous drizzle of extra virgin olive oil.
  • Bake the pumpkin for 30 minutes until golden brown and almost caramelized on the edges. The flesh and the skin are supposed to be soft at this point.
  • Melt the cheese with the butter and the milk in a saucepan over very low heat, stirring constantly with a whisk, then add 2/3 of the pumpkin, peeled and crushed with a fork. Mix until you get a smooth and orange yellow creamy sauce.
  • Cook the pasta al dente, drain it and toss it with the pumpkin cheese sauce, then spoon it into a baking dish. Cut the remaining pumpkin into cubes and stir it into the pasta. Sprinkle the pasta with the breadcrumbs and grill it in a hot oven for 5 to 10 minutes until golden brown on the surface and still creamy and soft underneath. Serve immediately still hot from the oven.
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