Pumpkin Macaroni Cheese Recipe

Name: Pumpkin Macaroni Cheese Recipe
Ingredients: 500g of pumpkin, prepared weight, deseeded and cut into 4cm chunks (you can peel if the skin is very thick, but I usually leave it on); 20 sage leaves, finely chopped, plus 5 whole leaves for garnish; 2 garlic cloves, finely chopped; 1 tsp smoked paprika; 40g of butter; 40g of plain flour; 500ml of semi-skimmed milk; 1/4 tsp nutmeg, freshly grated; 125g of blue cheese, crumbled; 225g of macaroni pasta; 40g of breadcrumbs; 4 tbsp of grated Parmesan; olive oil; salt; pepper

www.greatbritishchefs.com

Elly McCausland's pumpkin macaroni cheese recipe is the perfect dish to snuggle up to on a chilly evening, packed with flavour from blue cheese, aromatic sage and mellow nutmeg.

View full recipe on www.greatbritishchefs.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.greatbritishchefs.com.

Share this recipe:

Cooking tools:

Oven
Stove
Baking sheet
Baking dish
Pot
Saucepan
Colander
Chef's knife
Cutting board
Peeler
Whisk
Wooden spoon
Grater
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Serving bowl
Plate

Ingredients

500g of pumpkin, prepared weight, deseeded and cut into 4cm chunks (you can peel if the skin is very thick, but I usually leave it on)
20 sage leaves, finely chopped, plus 5 whole leaves for garnish
2 garlic cloves, finely chopped
1 tsp smoked paprika
40g of butter
40g of plain flour
500ml of semi-skimmed milk
1/4 tsp nutmeg, freshly grated
125g of blue cheese, crumbled
225g of macaroni pasta
40g of breadcrumbs
4 tbsp of grated Parmesan
olive oil
salt
pepper