Pumpkin Mac and Cheese
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
6
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Calories
652 kcal
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Course
Main Course
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Cuisine
American
Pumpkin Mac and Cheese
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Cheesy and rich, with a delicious pumpkin note - Homemade Pumpkin Mac and cheese is the perfect comfort food for the cold season.
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Ingredients
- 500 g short pasta
- 3 tablespoon breadcrumbs
For the sauce:
- 200 g pumpkin flesh finely cubed
- few sprigs of thyme
- 1 garlic clove peeled
- 1 tablespoon extravirgin olive oil
- salt and pepper to taste
- 50 g butter
- 3 tablespoon all purpose flour
- 1 liter milk warmed
- 150 g Comté cheese grated
- 4 tablespoon Parmesan Cheese grated
- a pinch of nutmeg
- 1 bay leaf
- salt and pepper to taste
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Instructions
- Arrange the pumpkin cubes on a baking tray covered with parchment paper.
- Drizzle the extra-virgin olive oil over the top and add thyme sprigs and garlic.
- Roast in a preheated oven to 360°F/180°F for about 30 min or until soft and cooked through.
- In a large pot of lightly salted boiling water cook the pasta al dente, about 2 mins before cooking time.
- While pasta cooks, prepare the sauce. In a large sauce pan melt the butter over medium-low heat. Slowly add flour, while whisking the mixture until fully combined. Add the bay leaf in.
- Gently whisk the milk in a little at the time, until you have a smooth even sauce. Continue to whisk and simmer on low heat until the sauce thickens a little, then turn the heat off. Season with a pinch of nutmeg and salt and pepper to taste.
- Transfer the sauce and ⅔ of roasted pumpkin cubes (add the garlic if you like) in a blender or food processor. Pulse until creamy and fully combined.
- Drain the pasta al dente and transfer back in the pot. Pour in the pumpkin bechamel sauce, add comte cheese and half parmesan cheese and mix until combined.
- Transfer the pasta mixture into a large baking dish or individual casserole dishes, Scatter over the top the remaining parmesan cheese and pumpkin cubes, and the breadcrumbs.
- Season with freshly-cracked black pepper and bake in a preheated oven to 360°F/180°C for about 20 min or until crispy and golden on top.
- Serve immediately, store leftovers in an airtight container and refrigerate for up to 3 days.
Notes
- You can also freeze your mac and cheese before baking – defrost thoroughly before cooking.Substitute comte and parmesan cheese with your favorite cheese if you like - gruvyer, mature cheddar, fontina are all good options.
Nutrition Information
Show Details
Calories
652kcal
(33%)
Carbohydrates
79g
(26%)
Protein
27g
(54%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
68mg
(23%)
Sodium
393mg
(16%)
Potassium
598mg
(17%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
3588IU
(72%)
Vitamin C
3mg
(3%)
Calcium
541mg
(54%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 79g | 26% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 393mg | 16% |
| Potassium | 598mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 3588IU | 72% |
| Vitamin C | 3mg | 3% |
| Calcium | 541mg | 54% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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