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November 6, 2020 Main

Roasted Pumpkin Mac and Cheese with Pork Belly

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[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]This Mac and Cheese is anything but average! This traditional dish is elevate by gruyere cheese, roasted pumpkin and salted pork belly. It doesn’t require a roux – making it simple enough for weeknight meals, but also fancy enough to wow your guests at your next dinner party.[/et_pb_text][el_masonry_gallery image_ids=”782,776,778″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]

I will admit that I happily grew up on boxed mac and cheese – and it’s still a guilty pleasure of mine when I don’t feel like “cooking.” While I love the boxed version, as an adult I knew I needed to find a mac and cheese that I could serve to guests. The foundation of this recipe is adapted from this one I found on Epicurious that quickly became my go-to mac and cheese.

I offer affiliate links to help you find what you need to re-create my recipes. If you like what I do, you can support me through these links and I will receive an affiliate commission at no additional cost to you. All opinions remain my own.

No Roux Necessary!

I loved finding a recipe that didn’t require making a roux. I don’t have anything against a roux in particular and actually enjoy the process, but I find you then have to overcompensate with the amount of cheese needed to flavor the dish. Plus if I can cut down on unnecessary gluten I’m all for it. You simply use heavy cream, milk and cheese to create a thinner, but richer sauce for the noodles. Because of its simplicity, this a recipe I visit again and again.

 

Roasted Pumpkin + Pork Belly

[/et_pb_text][el_masonry_gallery image_ids=”737,739,738″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]The original recipe didn’t have any vegetable component and I wanted my Mac and Cheese to have a bit more nutritional value. Enter roasted pumpkin… I love the sweetness that is created by roasting pumpkin. It helps give this dish a bit more substance while brining an added layer of flavor. When selecting a pumpkin for this recipe, choose a culinary or sugar pumpkin – not the traditional carving kind. I used a sweet white pumpkin this time.

Sage and pumpkin are perfect together so I like to add some fresh sage while I roast my pumpkin. And the resulting crispy sage is used to crumble over the top of your Mac and Cheese![/et_pb_text][el_masonry_gallery image_ids=”741,740,742″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Preheat your oven to 400 degrees. Peel and dice the pumpkin and place it on a baking sheet with the sage leaves. (If your pumpkin is difficult to peel you can put it in the microwave for 30 seconds or so.) Drizzle with olive oil, 1/2 teaspoon of salt and roast for 30 – 45 minutes, stirring halfway through. Any remaining pumpkin can be stored in the fridge for up to 4 days for later use.

I also add salty pork belly and a small, cipollini onion (you can substitute a small shallot) to the mix to help round out the flavors. If you prefer you can use diced pancetta, which is the same cut as pork belly, but has been preserved.[/et_pb_text][el_masonry_gallery image_ids=”743,744″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]While the pumpkin is roasting, dice the pork belly and add to a pan with 1/4 – 1/2 teaspoon of salt. (If you are using pancetta don’t add any salt!) Fry on medium until the fat is beginning to render and add the diced cipollini onion. Continue to cook until the pork belly is crispy and the onion is translucent and soft.

Pasta

You can use any pasta shape you prefer, but I recommend one that will help scoop up the sauce. I like to use orecchiette (which translates to little ear) or a shell (conchiglie) shape since this is a thinner sauce. Farfalle or bowtie pasta is also great option!

Boil your preferred pasta in salted water until al dente and set aside.

Bringing It All Together

Mix the milk, cream, part of the cheese and pepper in a large casserole dish or baking dish. Then mix in your al dente pasta, followed by the roasted pumpkin and pork belly.[/et_pb_text][el_masonry_gallery image_ids=”747,748,749,750,751,753″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Top with the remaining cheese and crumbled crispy sage leaves. Bake at 400 degrees for 20 minutes until the cheese has melted. Let stand for 5 – 10 minutes (I know it’s hard!) to allow the sauce to thicken and serve warm![/et_pb_text][el_masonry_gallery image_ids=”756,757″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]

What to serve?

I like to add a green vegetable (like broccolini or green beans) or a fresh salad to help balance the richness of the mac and cheese. Why not try my Broccoli Salad with Cranberries + Walnuts!

How to pair?

White Wine Suggestions

Chardonnay or Sparkling Brut

Red Wine Suggestions

Beaujolais or Pinot Noir

If you haven’t tried a Beaujolias I recommend doing so soon! It’s a light French wine usually released around Thanksgiving.

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Bowl of gourmet mac and cheese with roasted pumpkin and pork belly photographed by Portland recipe creator Kate O'Brien

Mac + Cheese with Sage Roasted Pumpkin + Pork Belly

No blue box here! This macaroni and cheese is packed with sage roasted pumpkin, salted pork belly and gruyere cheese.
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Course: Main Course, pasta
Cuisine: Italian
Keyword: mac and cheese, mac and cheese with pumpkin
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 4
Calories: 863kcal
Author: Kate O'Brien

Ingredients

  • 8 ounces Pasta uncooked
  • 1 pound Pumpkin peeled + diced
  • 1 tablespoon Olive Oil
  • 4-6 large Fresh Sage Leaves
  • 4 ounces Pork Belly diced
  • 1 small Cipollini Onion or Shallot diced
  • 1 cup Heavy Cream
  • 1/2 cup Whole Milk
  • 6 ounces Gruyere shredded
  • 2 ounces Parmesan shredded
  • 1 teaspoon Salt divided
  • Pepper to taste

Instructions

  • Preheat your oven to 400 degrees. Peel and dice the pumpkin then place it on a baking sheet with the sage leaves. Drizzle with olive oil and sprinkle with 1/2 teaspoon salt. Roast for 30 – 45 minutes – stirring halfway though – until the pumpkin is starting to soften and brown.
  • While the pumpkin is roasting, dice the pork belly and add it to a pan with 1/4 – 1/2 teaspoon of salt. Cook over medium heat until the fat is beginning to render, then add the diced onion or shallot. Continue to cook until the pork belly is crisp and the onion is translucent.
  • Boil your preferred pasta in salted water until al dente. Mix the milk, cream, 1 cup of shredded gruyere, 1/4 cup of parmesan and pepper to taste in a large baking dish or casserole. Mix in the al dente pasta, followed by the pumpkin and pork belly.
  • Top with remaining cheese and crumbled crisp sage leaves. Bake uncovered at 400 degrees for 20 minutes until the cheese has melted. Take out of the oven and let rest for 5 – 10 minutes to allow the sauce to set. Serve warm and enjoy!

Nutrition

Calories: 863kcal | Carbohydrates: 51g | Protein: 32g | Fat: 59g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 148mg | Sodium: 1155mg | Potassium: 647mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1668IU | Vitamin C: 20mg | Calcium: 707mg | Iron: 2mg

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Categories: Main

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