Ingredients
4
4 servings
- •2 ¼ cups pumpkin, or squash, chopped
- •2 tablespoons oil
- •1 teaspoon salt
- •1 teaspoon pepper
- •1 teaspoon dried sage
- •⅓ cup butter
- •⅓ cup flour
- •2 ½ cups milk
- •¼ teaspoon ground nutmeg
- •1 teaspoon garlic powder
- •1 teaspoon pepper
- •2 cups cheddar cheese
- •¼ cup parmesan cheese
- •2 ½ cups macaroni pasta, cooked and drained
- •½ cup cheddar cheese
- •½ cup mozzarella cheese
- •¼ cup parmesan cheese
Instructions
- Preheat the oven to 190°C (375°F)
- Chop up the pumpkin into chunks and place on a baking tray.
- Drizzle over the oil, salt, pepper, and ground sage, and coat evenly with your hands.
- Roast in the oven for 20 minutes.
- Once cooked leave to cool slightly and blend ⅓ of the pumpkin, set aside.
- For the sauce, in a large ovenproof pan, melt the butter over a medium-low heat.
- Gradually mix in the flour to create a roux.
- Add the milk in 4-5 parts stirring well in between.
- Continue to stir and cook the sauce for a further 5-10 minutes or until the sauce is simmering and thickened.
- Stir in the ground nutmeg, garlic powder, pepper, cheddar, and Parmesan.
- Stir in the blended pumpkin.
- Stir in the remaining whole pumpkin and macaroni, mix until combined.
- Top with the cheddar, mozzarella, and Parmesan.
- Grill for 10 minutes at 200°C (400°F) until the cheese is brown and bubbling.
- Serve.
- Nutrition Calories: 1525 Fat: 99 grams Carbs: 110grams Fiber: 6 grams Sugars: 49 grams Protein: 49 grams
- Enjoy!
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