Pumpkin Mac and Cheese
Servings: 6
Calories: 652kcal
Cheesy and rich, with a delicious pumpkin note - Homemade Pumpkin Mac and cheese is the perfect comfort food for the cold season.
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Ingredients
- 500 g short pasta
- 3 tablespoon breadcrumbs
For the sauce:
- 200 g pumpkin flesh finely cubed
- few sprigs of thyme
- 1 garlic clove peeled
- 1 tablespoon extravirgin olive oil
- salt and pepper to taste
- 50 g butter
- 3 tablespoon all purpose flour
- 1 liter milk warmed
- 150 g comte cheese grated
- 4 tablespoon parmesan cheese grated
- a pinch of nutmeg
- 1 bay leaf
- salt and pepper to taste
Instructions
- Arrange the pumpkin cubes on a baking tray covered with parchment paper.
- Drizzle the extra-virgin olive oil over the top and add thyme sprigs and garlic.
- Roast in a preheated oven to 360°F/180°F for about 30 min or until soft and cooked through.
- In a large pot of lightly salted boiling water cook the pasta al dente, about 2 mins before cooking time.
- While pasta cooks, prepare the sauce. In a large sauce pan melt the butter over medium-low heat. Slowly add flour, while whisking the mixture until fully combined. Add the bay leaf in.
- Gently whisk the milk in a little at the time, until you have a smooth even sauce. Continue to whisk and simmer on low heat until the sauce thickens a little, then turn the heat off. Season with a pinch of nutmeg and salt and pepper to taste.
- Transfer the sauce and ⅔ of roasted pumpkin cubes (add the garlic if you like) in a blender or food processor. Pulse until creamy and fully combined.
- Drain the pasta al dente and transfer back in the pot. Pour in the pumpkin bechamel sauce, add comte cheese and half parmesan cheese and mix until combined.
- Transfer the pasta mixture into a large baking dish or individual casserole dishes, Scatter over the top the remaining parmesan cheese and pumpkin cubes, and the breadcrumbs.
- Season with freshly-cracked black pepper and bake in a preheated oven to 360°F/180°C for about 20 min or until crispy and golden on top.
- Serve immediately, store leftovers in an airtight container and refrigerate for up to 3 days.
Notes
You can also freeze your mac and cheese before baking – defrost thoroughly before cooking.
Substitute comte and parmesan cheese with your favorite cheese if you like - gruvyer, mature cheddar, fontina are all good options.
Substitute comte and parmesan cheese with your favorite cheese if you like - gruvyer, mature cheddar, fontina are all good options.
Nutrition
Calories: 652kcal | Carbohydrates: 79g | Protein: 27g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 393mg | Potassium: 598mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3588IU | Vitamin C: 3mg | Calcium: 541mg | Iron: 2mg