THE DAIRY KITCHEN
Golden Butternut Mac 'n' Cheese
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
40 MINS
You won't even spot the goodness of pumpkin in this sweet and delicious mac n' cheese combined with handfuls of grated cheddar cheese and milk, it makes a satisfying and nourishing dinner.
Ingredients
300g macaroni2 lean short rashers bacon, chopped
600g butternut pumpkin, grated
2 spring onions, sliced
40g butter
1/4 cup plain flour
2 1/2 cups milk
1 cup grated vintage cheddar cheese
2 tablespoons finely grated parmesan
salt and pepper, to taste
1 cup grated vintage cheddar cheese, extra
Handy Tips
If you prefer not to grate the pumpkin, either use the food processor or finely chop the pumpkin and cook it for closer to 10 minutes in frying pan or until tender.
Method
- Preheat oven to 200°C (180°C fan forced). Cook macaroni in plenty of boiling water according to packet instructions until just tender. Drain and set aside.
- Cook bacon in a non-stick pan until crisp. Add pumpkin and cook for a further 5-8 minutes or until just tender, adding a little water to the pan when the pumpkin appears too dry, it will help it steam and prevent it sticking to pan. Stir in spring onions and set aside.
- Heat butter in a small saucepan and add the flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Gradually add milk, stirring until smooth and combined. Return to heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Stir in the cheeses.
- Place macaroni in a 17cm x 26cm (base) 8 cup-capacity baking dish and stir through pumpkin and cheese sauce mixture. Sprinkle with extra grated cheese. Bake for 20 to 25 minutes or until golden. Stand for 5 minutes. Serve.
