(Singapore) – One of the best things when you’re pregnant is having a hubby who can cook anything you ask for. I was craving for baked pasta again, so he prepared Baked Macaroni, filled it with pumpkin and carrots, and topped it with beer battered fish. I am not only satisfying my craving, but also nourishing myself and the baby with high levels of Beta-carotene and Vitamins from the veggies and Protein and DHA from the fish. This dish is delightful for moms and nutritious for the babies.


  • 80 grams unsalted butter
  • ¼ cup plain flour
  • 500 ml fresh milk
  • 500 grams (uncooked) macaroni pasta
  • 2 tsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 medium sized Japanese pumpkin, sliced to short and slender pieces (Julienne cut)
  • 4 medium sized carrots, sliced to Julienne cuts
  • 1/2 tsp dried thyme
  • 1/2 cup shredded parmesan cheese
  • 1

    cup mozzarella cheese


Béchamel sauce

  • Melt the butter in low heat, stir regularly until it turns light brown.
  • Increase to medium heat, add milk while stirring continuously until the sauce is thick then put aside. 

Baked Macaroni

  • Preheat oven to 400 degrees.
  • Cook pasta in a large pot of boiling water according to directions on package, undercook by 2 minutes to make it al dente. Reserve 1/2 cup of cooking water before draining.
  • Heat oil in a large skillet. Sauté the onions and garlic. Add the pumpkin and carrots and cook for 5-6 minutes, until softened. Stir in thyme and parmesan and sauté for 3 minutes. Set aside the carrots in a small plate.
  • Add the drained pasta and the 1/2 cup of reserved cooking water into the skillet and mix well.
  • In a baking pan, spread the following in layers: pasta mixture, béchamel sauce, mozzarella cheese, and carrots. Bake for 10-15 minutes.
  • Top the baked macaroni with beer battered fish.

Preparation: 30 to 45 minutes

Serves: 6