Whole roasted pumpkin becomes a cauldron filled with creamy, cheesy macaroni. As you cut into it, the gooey pasta spills out like Halloween entrails—equal parts creepy and delicious!
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Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 1 hr 10 minsTotal Time 1 hr 30 minsFor the pumpkin
1 medium pumpkin (4–5 lbs), hollowed out, seeds removed
2 tbsp olive oil
Salt & black pepper, to taste
For the mac & cheese
1 lb elbow macaroni (or cavatappi)
4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups whole milk, warmed
1 cup heavy cream
3 cups sharp cheddar cheese, shredded
1 cup Gruyère or mozzarella cheese, shredded
½ tsp smoked paprika
½ tsp garlic powder
Salt & black pepper, to taste
Optional toppings & decoration
½ cup breadcrumbs, toasted with butter
Extra shredded cheese
Fresh parsley, chopped (for a bit of “gore contrast”)
Roast the pumpkin
1
Preheat oven to 375°F (190°C) .
Slice the top off the pumpkin to create a lid.
Scoop out seeds and stringy pulp. (Save seeds to roast later, if desired!)
Brush inside with olive oil, season with salt and pepper.
Place pumpkin on a baking tray and roast for 45–50 minutes , until tender but still holding shape.
Cook the pasta
2
While the pumpkin roasts, cook pasta in salted boiling water until just al dente (it will finish cooking in the sauce).
Drain and set aside.
Make the cheese sauce
3
In a large saucepan, melt butter over medium heat.
Stir in flour to form a roux, whisking for 1–2 minutes .
Slowly add warm milk and cream, whisking constantly until smooth and thickened (5 minutes ).
Stir in cheddar, Gruyère (or mozzarella), smoked paprika, garlic powder, salt, and pepper until melted into a creamy sauce.
Combine
4
Add cooked pasta to the cheese sauce and stir until well coated.
Optional: stir in extra cheese for extra gooeyness.
Assemble the pumpkin cauldron
5
Remove roasted pumpkin from oven.
Fill cavity with mac & cheese, letting it mound slightly at the top.
Sprinkle with breadcrumbs and extra cheese, if desired.
Return to oven for 15–20 minutes , until bubbling and golden on top.
Serve the entrails!
6
Bring pumpkin to the table whole for dramatic effect.
Slice into it so gooey, stringy mac & cheese spills out like entrails.
Garnish with parsley or a drizzle of hot sauce for added “gore.”
Serving Suggestions
7
Pair with a green Frankenstein Split Pea Soup starter.
Serve alongside Bat Wings (Soy-Glazed Chicken Wings) for a complete Halloween feast.
Present on a dark platter with spooky props (plastic spiders, skeleton hands).
Tips & Variations
8
Extra creepy entrails: Use cavatappi or fusilli pasta for a more intestine-like look.
Spooky coloring: Add a drop of beet juice for a red “bloody” hue or spirulina for green entrails.
Make-ahead: Prepare mac & cheese separately, then stuff and bake pumpkin right before serving.
Mini versions: Use small sugar pumpkins for individual servings.
Ingredients For the pumpkin
1 medium pumpkin (4–5 lbs), hollowed out, seeds removed
2 tbsp olive oil
Salt & black pepper, to taste
For the mac & cheese
1 lb elbow macaroni (or cavatappi)
4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups whole milk, warmed
1 cup heavy cream
3 cups sharp cheddar cheese, shredded
1 cup Gruyère or mozzarella cheese, shredded
½ tsp smoked paprika
½ tsp garlic powder
Salt & black pepper, to taste
Optional toppings & decoration
½ cup breadcrumbs, toasted with butter
Extra shredded cheese
Fresh parsley, chopped (for a bit of “gore contrast”)
Directions Roast the pumpkin
1
Preheat oven to 375°F (190°C) .
Slice the top off the pumpkin to create a lid.
Scoop out seeds and stringy pulp. (Save seeds to roast later, if desired!)
Brush inside with olive oil, season with salt and pepper.
Place pumpkin on a baking tray and roast for 45–50 minutes , until tender but still holding shape.
Cook the pasta
2
While the pumpkin roasts, cook pasta in salted boiling water until just al dente (it will finish cooking in the sauce).
Drain and set aside.
Make the cheese sauce
3
In a large saucepan, melt butter over medium heat.
Stir in flour to form a roux, whisking for 1–2 minutes .
Slowly add warm milk and cream, whisking constantly until smooth and thickened (5 minutes ).
Stir in cheddar, Gruyère (or mozzarella), smoked paprika, garlic powder, salt, and pepper until melted into a creamy sauce.
Combine
4
Add cooked pasta to the cheese sauce and stir until well coated.
Optional: stir in extra cheese for extra gooeyness.
Assemble the pumpkin cauldron
5
Remove roasted pumpkin from oven.
Fill cavity with mac & cheese, letting it mound slightly at the top.
Sprinkle with breadcrumbs and extra cheese, if desired.
Return to oven for 15–20 minutes , until bubbling and golden on top.
Serve the entrails!
6
Bring pumpkin to the table whole for dramatic effect.
Slice into it so gooey, stringy mac & cheese spills out like entrails.
Garnish with parsley or a drizzle of hot sauce for added “gore.”
Serving Suggestions
7
Pair with a green Frankenstein Split Pea Soup starter.
Serve alongside Bat Wings (Soy-Glazed Chicken Wings) for a complete Halloween feast.
Present on a dark platter with spooky props (plastic spiders, skeleton hands).
Tips & Variations
8
Extra creepy entrails: Use cavatappi or fusilli pasta for a more intestine-like look.
Spooky coloring: Add a drop of beet juice for a red “bloody” hue or spirulina for green entrails.
Make-ahead: Prepare mac & cheese separately, then stuff and bake pumpkin right before serving.
Mini versions: Use small sugar pumpkins for individual servings.
Pumpkin Stuffed with Mac & Cheese Entrails
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