Pumpkin Macaroni Cheese Recipe - Great British Chefs

Name: Pumpkin Macaroni Cheese Recipe - Great British Chefs
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

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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.

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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