Pumpkin mac & cheese
The perfect pumpkin recipe for your pub menu! Mashing half of the pumpkin gives this dish a sweet depth flavour. Serve with FLORA Buttery to create a buttery taste.
Vegetarian
Main courses
Ingredients
Pumpkin mac & cheese
−
+
£4.27
For the sauce.
Water
/ml
500.0 ml
0%
Semi skimmed milk
/ml
500.0 ml
0%
KNORR Bechamel Sauce Mix 5L
/g
210.0 g
0%
Colman's English Mustard Powder 2kg
/g
10.0 g
0%
For the pumpkin:
Pumpkin
/g
600.0 g
0%
Rapeseed oil
/ml
50.0 ml
0%
To build the dish
Macaroni
/g
600.0 g
0%
Parmesan
/g
100.0 g
0%
Cheddar cheese
/g
200.0 g
0%
To serve:
White breadcrumbs
/g
50.0 g
0%
Rosemary
/g
5.0 g
0%
/
For the sauce.
-
Water 500.0 ml
-
Semi skimmed milk 500.0 ml
For the pumpkin:
-
Pumpkin 600.0 g
-
Rapeseed oil 50.0 ml
To build the dish
-
Macaroni 600.0 g
-
Parmesan 100.0 g
-
Cheddar cheese 200.0 g
To serve:
-
White breadcrumbs 50.0 g
-
Rosemary 5.0 g
Preparation
-
For the sauce.
- Bring the water and milk to the boil then whisk in the KNORR Béchemel and English mustard.
- Simmer for 5 min. then remove from the heat and cover until needed.
-
For the pumpkin:
- Preheat oven to 180°C.
- Peel and dice the pumpkin into 1” cubes.
- Coat the pumpkin in the oil and pour into a roasting tray.
- Bake for 20-25 min. until just soft.
- Remove from the oven and set aside until needed.
-
To build the dish
- Cook the macaroni then drain well.
- Mix the sauce and half of the pumpkin together.
- Add the macaroni to the sauce along with the cheddar and the Parmesan.
- Mash the remaining pumpkin and fold into the macaroni.
-
To cook:
- Preheat the oven 180°C.
- Place the dish into the oven and bake for 30-35 min.
-
To serve:
- Melt the butter and add the rosemary.
- Cook for 1 min. then add the breadcrumbs.
- Fry the breadcrumbs for 3-4 min. until golden and crispy.
- Remove the macaroni from the oven and sprinkle with the breadcrumbs.
