Mac O Lantern
Get ready to wow your guests with this festive and comforting "Mac O Lantern" recipe, a perfect blend of creamy macaroni and cheese served in edible mini pumpkin bowls. This fall-inspired dish combines velvety sharp cheddar and Parmesan cheese with al dente elbow macaroni, all baked to golden perfection inside tender, roasted pumpkins. The hollowed-out pumpkins double as charming serving vessels, making this recipe an unforgettable addition to any Halloween party or autumn gathering. Easy to prepare in under an hour, this Mac O Lantern delivers both visual appeal and mouthwatering flavor. For an extra kick, sprinkle with paprika before serving and watch your guests light up with delight!
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Recipe Information
Ingredients
- 4 pieces Mini pumpkins (medium-sized)
- 2 cups Elbow macaroni
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut off the tops of the mini pumpkins and scoop out the seeds and pulp to create hollow pumpkin bowls. Set the hollowed pumpkins and their tops aside.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to the package instructions. Drain the pasta and set it aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste.
Slowly pour in the milk while whisking constantly to prevent lumps. Cook the mixture until it thickens and coats the back of a spoon, about 3-5 minutes.
Stir in the shredded sharp cheddar cheese and grated Parmesan cheese until fully melted and smooth. Season with salt and black pepper.
Add the cooked pasta to the cheese sauce and mix until well combined.
Carefully fill each hollowed pumpkin with the macaroni and cheese mixture, packing it gently.
Place the filled pumpkins on a baking sheet and put the cut-off pumpkin tops next to them. Bake in the preheated oven for 20-25 minutes, until the pumpkins are tender and the macaroni and cheese is golden on top.
Remove from the oven and let the pumpkins cool slightly. Optionally, sprinkle paprika over the top for added color and flavor.
Replace the pumpkin tops for a festive presentation and serve warm.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1074 mg | 47% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 19.8 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 758 mg | 58% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
