Ingredients
For the sauce.
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Water 500 ml
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Semi skimmed milk 500 ml
For the pumpkin:
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Pumpkin 600 g
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Rapeseed oil 50 ml
To build the dish
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Macaroni 600 g
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Parmesan 100 g
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Cheddar cheese 200 g
To serve:
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White breadcrumbs 50 g
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Rosemary 5 g
Preparation
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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.
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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.
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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.
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To cook:
- Preheat the oven 180°C.
- Place the dish into the oven and bake for 30-35 min.
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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.
