Pumpkin Macaroni Cheese
Bring a Halloween twist to a time-old favourite, macaroni cheese, by using some delicious pumpkin puree. What’s more, you’ll also be adding extra vegetable variety and goodness to your day. Double tick!
1 ½ cups pumpkin puree (see tip)
400 g macaroni
20 g butter
2 tablespoons plain (all-purpose) flour
375 ml milk
40 g grated cheddar cheese
25 g grated parmesan cheese
50 g fresh multigrain or wholemeal breadcrumbs
1 tablespoon olive oil
- Serves 6
Preheat the oven to 180C (160C fan).
Add the macaroni to a saucepan of hot water and boil for 8-10 minutes or until just tender. Drain. Transfer to a 6-cup capacity ovenproof baking dish. Set aside.
Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Gradually add the milk, stirring over low-medium heat until the sauce thickens. Stir in the cheeses and cook for 1 minute. Stir in the pumpkin puree.
Pour the pumpkin cheese sauce over the pasta, stir to combine. Toss the breadcrumbs in a bowl with the olive oil and scatter over the macaroni.
Bake in the oven for about 20 minutes or until golden on top.
Tip: Steam 600 grams diced pumpkin. Place pumpkin pieces on paper towel to drain. Transfer to a blender/Thermomix and puree until smooth. This should yield about 1 ½ cups pumpkin puree.