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For the sauce.

For the pumpkin:

  • Pumpkin 600 g
  • Rapeseed oil 50 ml

To build the dish

  • Macaroni 600 g
  • Parmesan 100 g
  • Cheddar cheese 200 g

To serve:

  1. 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.
  2. 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.

  3. 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.
  4. To cook:

    • Preheat the oven 180°C.
    • Place the dish into the oven and bake for 30-35 min.

  5. To serve:

    • Melt the FLORA Buttery 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.

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