Friday, 15 November 2013

Pumpkin Macaroni Cheese

It is officially comfort food season, it also still happens to be pumpkin season. Have you guessed where I am going with this yet. This is a great recipe as it is a savoury dish softened by the sweetness of the roasted pumpkin.
 
When I make macaroni cheese normally I tend to use a strong hard cheese, however with the pumpkin flavour you need a much milder cheese.
 
you will need;
 
25g butter
2 1/2 cups milk
600g diced pumpkin
4 garlic cloves
3tbsp flour
1tsp oregano
olive oil
250g macaroni
150g gouda
salt & pepper
 
method;
  1. Season the pumpkin & coat in a little olive oil to roast with the whole peeled garlic cloves.
  2. Meanwhile boil the macaroni & make the cheese sauce.
  3. To make the sauce melt the butter & add the flour. Slowly add the milk to the rue and stir until it becomes a smooth white sauce.
  4. Add the oregano and most of the cheese, hold a little cheese back to melt onto the top.
  5. When the pumpkin is roasted place it in a food processor with the garlic cloves and process into a puree.
  6. Mix the drained pasta, pumpkin and sauce together. Spoon into an oven proof dish, top with cheese and bake until golden.
     

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