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Pumpkin Mac ‘n’ Cheese

by Ellie Holland featured in 25 Mac 'N' Cheese Recipes

Ingredients

for 6 servings

  • 2 ¼ cups
    pumpkin, or squash, chopped (500 g)
  • 2 tablespoons
    oil
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • 1 teaspoon
    dried sage

Sauce

  • 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, cooked and drained (250 g)

Topping

  • ½ cup
    cheddar cheese (50 g)
  • ½ cup
    mozzarella cheese (50 g)
  • ¼ cup
    parmesan cheese (25 g)
    Calories 732
    Fat 40g
    Carbs 61g
    Fiber 3g
    Sugar 7g
    Protein 30g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 190°C (375°F)
  2. Chop up the pumpkin into chunks and place on a baking tray.
  3. Drizzle over the oil, salt, pepper, and ground sage, and coat evenly with your hands.
  4. Roast in the oven for 20 minutes.
  5. Once cooked leave to cool slightly and blend ⅓ of the pumpkin, set aside.
  6. For the sauce, in a large ovenproof pan, melt the butter over a medium-low heat.
  7. Gradually mix in the flour to create a roux.
  8. Add the milk in 4-5 parts stirring well in between.
  9. Continue to stir and cook the sauce for a further 5-10 minutes or until the sauce is simmering and thickened.
  10. Stir in the ground nutmeg, garlic powder, pepper, cheddar, and Parmesan.
  11. Stir in the blended pumpkin.
  12. Stir in the remaining whole pumpkin and macaroni, mix until combined.
  13. Top with the cheddar, mozzarella, and Parmesan.
  14. Grill for 10 minutes at 200°C (400°F) until the cheese is brown and bubbling.
  15. Serve.
  16. Nutrition Calories: 1525 Fat: 99 grams Carbs: 110grams Fiber: 6 grams Sugars: 49 grams Protein: 49 grams
  17. Enjoy!
 

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