Pumpkin Macaroni and Cheese

I love this recipe because my little sister gets to eat vegetables with her favorite , macaroni and cheese . She wouldn’t believe me when I said it had pumpkin in it!

This is one of the recipes you will find in my book, 123 COOK, available on iTunes. You can buy it here:




(serves 6)
300 g. macaroni pasta
100 grams sliced pumpkin
300 g. cheddar cheese
3 tbsp. butter
1 cup milk
1/2 cup parmesan cheese
1/4 cup chopped parsley
2 cups water, to boil pumpkin
1/2 cup crunchy bacon bits


  1. Cook pasta according to package instructions.
  2. Drain.
  3. Boil the pumpkin until tender.
  4.  Drain pumpkin and let cool.
  5. Mash pumpkin, cheese and cheese using fork or food processor. Set aside.
  6. On a pan on low heat, combine the butter , milk,  the mashed pumpkin  and  cheese  mixture, and the parmesan cheese. Let boil for one minute.
  7. Add the cooked pasta and mix well.
  8. Transfer to plate and add crunchy bacon bits.
  9. Sprinkle parsley on top and serve.

Cooking Tips:

  1. You may use any combination of cheeses– cheddar, ricotta, mozzarella, parmesan.
  2. You can use other toppings- ham, bacon, crunchy garlic, pork cracklings, etc.
  3. This recipe serves 6.

Portobello Mushroom Pizza

Portobello Mushroom Pizza

Portobello Mushroom Pizza

Don’t we all love pizza? I love making them, but making the crust takes lots of time…. Using a mushroom for a crust is not only easier, it’s also healthier. I made spicy pesto pasta and potato wedges to complement this dish.

Watch video here – Portobello Mushroom Pizza

Order my cookbook, 1-2-3 COOK on iTunes ! Click here.

Cooking Tips

1. You can use cremini mushrooms to make a mini pizza version that works well as an appetizer.

2. You can replace the ground sirloin and chorizo with sausages, chicken or even seafood.

3. If you prefer more stuffings, simply remove the grills under the mushrooms to make more space.



500 g. large portobello mushrooms,stems removed

2 tbsp. worcestershire sauce

1 tbsp. cooking oil

1 tbsp. olive oil

1 tbsp. unsalted butter

1/2 head of garlic, crushed

200 g. chorizo bilbao, cut into 1/2 inch cubes

150 g. ground sirloin

stem of portobello mushrooms,chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

3 tbsp. fresh basil leaves, chopped

1 medium sized onion, chopped

2 tomatoes, diced

400 grams mozzarella cheese, sliced



1 Spread cooking oil on the baking tray.

2 Arrange the mushrooms on the tray, bottom side up.

3 Drizzle worcestershire sauce on each of the mushrooms.

4 Bake in a preheated oven at 350 degrees fahrenheit for 10 minutes. Then set aside.

5 Brown the garlic on olive oil and butter on medium heat.

6 Saute the garlic, chorizos, ground sirloin and chopped mushrooms.

7  Season with salt and pepper.

8 Add the basil leaves. Simmer for about 5 minutes then set aside.

9 On each mushroom, layer the meat, onions, tomatoes and cheese.

10 Bake in an oven for 10 minutes at 350 degrees fahrenheit.

11 Serve with potato wedges and pasta. Enjoy!