Pumpkin Mac ‘n’ Cheese
Ingredients:
- 2 ¼ cups pumpkin (500 g), or squash, chopped
- 2 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried sage
- ⅓ cup butter (40 g)
- ⅓ cup flour (40 g)
- 2 ½ cups milk (600 mL)
- ¼ teaspoon ground nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 2 cups cheddar cheese (200 g)
- ¼ cup parmesan cheese (25 g)
- 2 ½ cups macaroni pasta (250 g), cooked and drained
- ½ cup cheddar cheese (50 g)
- ½ cup mozzarella cheese (50 g)
- ¼ cup parmesan cheese (25 g)
SAUCE
TOPPING
Instructions:
- Preheat the oven to 190°C (375°F)
- Chop up the pumpkin into chunks and place on a baking tray.
- Drizzle over the oil, salt, pepper, and ground sage, and coat evenly with your hands.
- Roast in the oven for 20 minutes.
- Once cooked leave to cool slightly and blend ⅓ of the pumpkin, set aside.
- For the sauce, in a large ovenproof pan, melt the butter over a medium-low heat.
- Gradually mix in the flour to create a roux.
- Add the milk in 4-5 parts stirring well in between.
- Continue to stir and cook the sauce for a further 5-10 minutes or until the sauce is simmering and thickened.
- Stir in the ground nutmeg, garlic powder, pepper, cheddar, and Parmesan.
- Stir in the blended pumpkin.
- Stir in the remaining whole pumpkin and macaroni, mix until combined.
- Top with the cheddar, mozzarella, and Parmesan.
- Grill for 10 minutes at 200°C (400°F) until the cheese is brown and bubbling.
- Serve.
- Nutrition Calories: 1525 Fat: 99 grams Carbs: 110grams Fiber: 6 grams Sugars: 49 grams Protein: 49 grams
- Enjoy!
Source: tasty.co
