When you are in need of comfort in a bowl, this pumpkin mac & cheese is just what the chef ordered!
The weather can be tricky in November in Belgium, craving comfort food is totally normal. I am not a huge pasta fan ( I know I know crazy) but I do love a good casserole.
I buy a large pumpkin and chop it all up, use what I need and the rest goes in the freezer. This way all season long I can whip up a pumpkin dish.
My pumpkin mac & cheese
Yield 6 portions
- 500 gr macaroni pasta
- 400 gr pumpkin, cut in slices
- 150 gr grated cheese like gruyere, parmesan or cheddar, + 50 gr separate
- 600 ml milk
- 30 gr flour
- 30gr butter
- 50 gr panko bread crumbs
- 1 tablespoon grated nutmeg
- splash olive oil
- salt and pepper
- Boil the pasta as per packet instructions but just 2 minutes less, real al-dente we need! Meaning still with a bite. If you boil them ready-to-eat, they will get mushy. Strain, splash a little olive oil over them and let cool.
- Place the pumpkin slices on an oven tray, splash with olive oil, season with salt and pepper and nutmeg and roast in pre-heated oven at 180 C for 20 minutes. Blitz in a food processor till a smooth puree, taste and adjust the seasoning and let cool.
- Melt the butter in a large oven pan on high heat, add the flour, stir till the flour is cooked out and lumpy. Add the milk gradually and keep stirring till the sauce is thickening, about 10 - 15 minutes. Looking for a porridge kind of consistency. Reduce the heat so the béchamel won't burn.
- Add the 150 gr cheese, stir to combine and let melt on medium to low heat.
- Add the cooked pasta. Add the pumpkin puree and stir the combine. Remove from heat.
- Mix the panko breadcrumbs with the 50 gr grated cheese and dust the top of the casserole with the mixture.
- Bake in the oven for 30 minutes, remove and serve immediately.
on www.leeksandhighheels.com by Sandra Slawinski
Written and photographed by Sandra Slawinski without commercial deals. I used my Le Creuset pan, proud to be their Ambassador.