Pumpkin Mac and Cheese
566kcal
Ingredients
- 300 g 1 cup pureed pumpkin
- 2 garlic cloves minced
- 2 tablespoon butter
- 2 tablespoon plain flour
- 250 ml milk
- 80 g cheddar cheese
- 80 g gouda
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 0.5 teaspoon nutmeg
- salt and pepper to taste
- 120 ml starchy pasta water
- 300 g pasta shells
Equipment
Method
- Heat the butter in a casserole pan, then add the minced garlic and saute for 1 minute.2 tbsp butter, 2 garlic cloves
- Add the plain flour and seasonings, stirring the flour into the butter, and cook for 2-3 minutes. The flour and butter will form a dough.2 tbsp plain flour, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp rosemary, 1 tsp thyme, 0.5 tsp nutmeg, salt and pepper
- Meanwhile, start cooking the pasta according to the package instructions.300 g pasta shells
- Pour in the milk and add the pureed pumpkin. Whisk the roux together, so there are no lumps and the sauce begins to thicken and turn smooth and creamy.250 ml milk, 300 g 1 cup pureed pumpkin
- Add in about ¾'s of the cheddar cheese and gouda cheese.80 g gouda, 80 g cheddar cheese
- Then, stir in the cooked pasta and the starchy pasta water, making sure all of the pasta shells are coated.120 ml starchy pasta water
- Top the pasta with the remaining cheese, then grill for 5 minutes or until the cheese has melted and turned golden and bubbly.
Nutrition
Serving1gCalories566kcalCarbohydrates70gProtein23gFat22gSaturated Fat13gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.2gCholesterol66mgSodium373mgPotassium492mgFiber5gSugar8gVitamin A12544IUVitamin C4mgCalcium413mgIron3mg
Notes
Your pumpkin mac and cheese will last in the refrigerator for around 4-5 days. You could either cover the roasting dish with foil or cling film and store it in the fridge, or you could transfer any leftover pumpkin mac and cheese to an airtight container.