Pumpkin mac and cheese
A comforting twist on a classic that we've made, tested, and can't stop coming back to. This pumpkin mac and cheese combines roasted pumpkin, tender chicken, and a velvety cheddar and cottage cheese sauce with a hint of smoked paprika and cayenne. Topped with a crispy panko crust and baked until golden and bubbling, it's a cozy high-protein dish that's just as good made ahead as it is fresh from the oven.
Ingredients
|
Chicken breasts
|
280 g |
|---|---|
|
Pumpkin
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(approx. 1 kg after removing seeds and cutting into cubes) 1 |
|
Garlic clove, small
|
1 |
|
Fresh thyme leaves
|
|
|
Olive oil
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1 tbsp |
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Salt and pepper to season
|
|
|
Smoked paprika
|
½ tsp |
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Ground cayenne pepper
|
¼ tsp |
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Pasta
|
350 g |
| 150 g | |
|
Pasta cooking water
|
400 ml |
|
Cheddar cheese, grated
|
150 g |
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Panko breadcrumbs
|
20 g |
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Stir gently when combining the pasta, chicken, and sauce. You want everything evenly coated without breaking up the chicken pieces. Make sure the sauce is well seasoned before pouring it over, as it's harder to adjust once everything is in the dish.
Cook the pasta for 4-5 minutes only, it should be very al dente before going into the dish. It will continue to absorb the sauce and cook through during the final bake, so pasta that's fully cooked at this stage will turn soft and mushy by the time it reaches the table.
Blend the sauce until completely smooth before pouring it over the pasta, any lumps won't smooth out in the oven. Make sure to use the full amount of pasta cooking water; the starch it contains helps the sauce bind and cling to the pasta. Season well before combining, and don't skip the cayenne and smoked paprika, they add depth that stops the sauce from tasting flat.
Questions about pumpkin mac and cheese
From ingredient swaps to meal prep tips, here are the answers to the most common questions about this pumpkin mac and cheese.
What type of pumpkin works best for this recipe?
This recipe uses Hokkaido pumpkin, also known as red kuri squash, which has a naturally sweet, nutty flavour and blends into a beautifully creamy sauce. Its skin is thin enough to leave on – no peeling needed – which saves time and adds colour.
Is pumpkin mac and cheese good for meal prepping?
Yes, this dish keeps well and reheats beautifully. Store in an airtight container in the fridge for up to 3 days and reheat in the oven or microwave until warmed through. For longer storage, freeze for up to 3 months and thaw before reheating.
For the best meal prep result, divide the dish between smaller ovenproof dishes before the final bake, leaving out the panko breadcrumbs. Freeze, then thaw in the fridge, top with the panko, and bake according to the recipe for a freshly crisped topping every time.
Can I swap the chicken for something else?
Yes, turkey works well as a direct substitute and can be roasted in the same way. You can also leave the chicken out altogether; the pumpkin sauce and pasta make for a great dish on their own.
Feel free to experiment with different ingredients, just keep in mind that any changes could affect the recipe’s nutritional values, including the protein content.
Nutritional values
Energy:
2703 Kcal
| Energy distribution % | Nutritional values | |
|---|---|---|
| Fibre | - | 30.5 g |
| Protein | 26.2 % | 174.4 g |
| Fat | 25.7 % | 78.6 g |
| Carbohydrates | 48.1 % | 319.7 g |
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Try different pasta shapes
The best pasta shapes for pumpkin mac and cheese are short, chunky, ridged types like rigatoni, penne, fusilli, or medium shells. These shapes hold the creamy pumpkin-cheddar sauce well and capture pieces of chicken, boosting the texture and flavour of each bite.
It's best to avoid thin pasta like spaghetti or very large types like jumbo shells, as they don't suit the texture and cooking style of this dish.
The secret to a crispy panko topping
Panko is coarser than regular breadcrumbs, which is what gives them their distinctive crunch. For the best result, spread them evenly over the top of the dish so every bite gets a good amount of crust. If you want an extra golden finish, toss the panko in a little melted butter before sprinkling, it helps them brown more evenly and adds a richer flavour.
Why use pasta cooking water in the sauce?
Pasta cooking water is starchy from the pasta, which helps the sauce bind together and cling to every piece of pasta rather than sliding off. It also adjusts the consistency of the sauce without diluting the flavour: plain water would thin it out, while the starchy cooking water keeps it rich and cohesive. It's worth reserving more than you think you need before draining.
Rest your pumpkin mac and cheese before serving
Leave the dish to rest for 5-10 minutes after taking it out of the oven. This allows the sauce to thicken slightly and settle, making it easier to portion and ensuring every serving holds together rather than collapsing on the plate.
Leftover chicken? Meal prep these next
If you have chicken to spare, these recipes are a great way to use it up; all make-ahead friendly and ready to go throughout the week:
Mason jar salad: a layered, portable salad with roasted sweet potato, edamame, cheese and a creamy tahini dressing.
Chicken burrito bowl: a great make-ahead bowl with fajita-seasoned chicken, black beans, and a tangy avocado and skyr cream.
Protein breakfast bagels: a savoury egg bake with fresh spinach, red bell pepper, and cheese, assembled in a bagel and easy to reheat from frozen.
