When I think Halloween I think pumpkins and America! So ahead of tomorrow’s Halloween celebrations I have created a family friendly recipe combining the famous American Macaroni & Cheese with a Veggies & Me healthy pumpkin twist. This is delicious on it’s own as a bit of a treat or made even healthier by serving it along with a large salad. Pasta is a great occasional food and these days it is really easy to find, gluten free, rice, spelt and wholemeal varieties. 

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Mac No Cheese
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  1. 1 red onion
  2. 1 tablespoon coconut oil
  3. 700g pumpkin
  4. 1/2 cauliflower
  5. 850ml vegetable stock
  6. 1/2 cup savoury yeast flakes
  7. 500g macaroni
  8. 3-4 slices of wholemeal sourdough bread
  9. 1 cup walnuts
  10. 1 handful fresh basil leaves
  11. 1 handful fresh parsley
  12. 2 cloves garlic
  1. Pre-heat your oven to 180degC.
  2. Peel and dice the red onion and sauté with the oil in a large pot, over a medium low heat, for 5 minutes or until the onions are soft.
  3. Peel, de-seed and cube (approx 4cm) the pumpkin.
  4. Chop the cauliflower into similar sized pieces and add the pot with the pumpkin and stock.
  5. Bring to the boil, cover and reduce the heat, allowing it to simmer for 20 minutes.
  6. Meanwhile cook the macaroni according to the packet instructions and then drain.
  7. Also prepare the herb crust by blitzing the bread, walnuts, herbs and garlic in your food processor until they are the consistency of course bread crumbs.
  8. Add the savoury yeast flakes to the cooked vegetables and puree, in the pot, using a stick blender.
  9. Add the cooked, strained macaroni to the pureed vegetables and stir to coat the pasta evenly.
  10. Pour into a large baking dish and spread out flat.
  11. Sprinkle the herb crumbs over the top in an even layer.
  12. Place in your pre-heated oven and bake for 15-20 minutes or until the top is crunchy and golden.
Veggies & Me https://veggiesandme.com/
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