Recipe: Mac & Cheese Stuffed Pumpkin

What's better than one food? Two: One stuffed inside the other.


  • 1 whole Kent Pumpkin
  • 1 1/2 cups elbow macaroni
  • 250g pre-made Alfredo sauce (half a jar)
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup mozzarella cheese
  • 1/4 -1/2 cup milk
  • Salt and pepper, to taste

Equipment Needed:

9 or 12 Quart Camp Oven


  1. Pre-heat 12 Quart Camp Oven.
  2. Cut a circle from the top of the pumpkin at a 45-degree angle then scoop out the seeds and strings. Generously salt and pepper the inside of the pumpkin, pop the top back on it, place it on a trivet in the oven and bake for 45 minutes.
  3. Meanwhile, cook pasta according to package directions. Drain and rinse with cold water.
  4. Stir Alfredo sauce into the cooked pasta with the three cheeses and enough milk to keep things moist.
  5. Once the pumpkin is done baking, take it off the fire and fill it with the mac & cheese. Place the top back on the pumpkin and bake for 1 hour, taking the top off for the last 15 minutes so the cheese on top can golden.