pumpkin mac & cheese

category: pasta and rice

There aren’t many things better than a big, ol gooey bowl of mac and cheese. But it’s not exactly considered a health food. So if you’re feeling a little guilty about indulging, why not add a cup of pureed pumpkin?! It adds a whole lot of fibre, and vitamins and minerals, and counts as one of your vegetables serves for the day.

Making mac and cheese from scratch can be a faff, but it really is worth it. This recipe ticks all the flavour boxes. The different cheeses gives you some sharpness and creaminess, the pumpkin gives you some sweetness, and the pepper and nutmeg earths the flavour. But if you really can’t be bothered, just add the pumpkin to a pack of box mac and cheese. But it really is worth it to make it from scratch.

makes 6

Ingredients

  • 500g dried macaroni
  • 4 tbsp unsalted butter
  • 1/4 cup flour
  • 2 cups milk (whatever type of milk you like)
  • 1 tsp dijon mustard
  • 1/2 tsp ground nutmeg
  • 1 cup pureed pumpkin
  • 100g sharp cheddar cheese, grated
  • 100g monterey jack cheese, grated

Method

  1. Cook the macaroni using the instructions on the packet
  2. Add the butter to a large pan or dutch oven over medium heat. When it begins to bubble, add in the flour and whisk constantly for 2 to 3 minutes.
  3. Add the milk a little at a time, whisking constantly. Continue to cook and whisk until the sauce thickens up.
  4. Reduce the heat and add in the mustard, pepper and nutmeg.
  5. Add in the pumpkin puree and the cheese and stir until the cheese is completely melted. Taste and season as you like.
  6. Add in the macaroni and stir until the cheese is completed coated.
  7. Serve immediately.

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