Week 42: Pumpkin Macaroni Cheese

Alice NeillWeekly Recipes0 Comments

Serves 8

Come Autumn all eyes are on a very spacial patch in our garden, huddled away under a mass of rich green leaves lie the most treasured vegetable in the garden. It has become an annual tradition between my father and God father to see who can grow the largest pumpkin, ‘The Great Pumpkin Challenge’. This year we had a phenomenal crop, after a devastating defeat last year we are sure to be victorious come judgement day. However the crop has been so glorious that we are now so inundated with these orange beauties that pumpkin appears in almost every meal. However, out of all the experimental creations, the roasted pumpkin macaroni was the finest. If you don’t fancy pumpkin, butternut squash would work equally well.

This is the pinnacle of cosy dishes. The perfect dinner to snuggle up with after a long week with a glass of your favourite red wine. If you wanted a side salad, I served this with a watercress and toasted walnut salad, with a drizzle of extra virgin and a squeeze of lemon. The sharpness and acidity of the salad helps to cut through the rich creamy sauce. The walnuts also work very well adding texture and an aromatic nutty flavour.


Ingredients

800g Pumpkin

500g Macaroni

3 Sprigs of Sage

3 Sprigs of Thyme

2 Cloves of Crushed garlic

2 Tbsp Oil

50g Butter

3 Tbsp Floud

700ml Milk

300ml Cream

200g Grated Cheddar

1 Tsp Mustard

3 Tbsp Breadcrumbs

3 Tbsp Grated Parmesan



Method

  1. Peel and dice the pumpkin into small cubes
  2. Place in a large baking tray. Drizzle over the oil and add the garlic and herbs with 1 tsp of salt. Toss all the ingredients together and roast at 180 until soft, around 25 minutes
  3. Melt the butter in a saucepan, add the flour and cook out on the heat for 2-3 minutes
  4. Slowly add the milk and cream, then cook on a low simmer for 20 minutes. Finally add in the mustard and cheese, season to taste
  5. Place the macaroni in a large pan and cover with water and 1 tsp of salt, bring to the boil until cooked.  The macaroni needs more water than usual pasta, also be sure to give it a stir throughout the cooking as well
  6. Drain the pasta then combine the sauce, pumpkin and pasta together, pour into a large dish, sprinkle over the breadcrumbs and Parmesan and bake until golden brown, around 25-30 minutes


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Pumpkin Macaroni Cheese
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