Pumpkin Mac n’ Cheese with Keens Cheddar & 24 Month Parmigiano Reggiano
Halloween is upon us! And what better way to spend a cosy night in by the flicker of the Jack o’ Lantern than to indulge in this simple classic dish with a seasonal twist. Using pumpkin puree actually makes this a (slightly) healthier dish than normal as it allows you to use less butter and no cream, but the addition of our Clemency Hall Keens Cheddar will guarantee it is bursting with flavour.
500g dried macaroni
2 tbsp butter
2 tbsp plain flour
2 cups milk
1 cup pumpkin puree
250g Clemency Hall Keens Cheddar
Half teaspoon salt
Grated Clemency Hall 24 Month Parmigiano Reggiano
To make the puree, cut the pumpkin in half after giving it a good rinse. Remove seeds and roast in the oven at 180-200C, until the flesh is soft and coming away from the skin. It will take 45 to 60 minutes, depending on how big the pumpkin is. Let it cool for a bit, then scoop out the soft flesh into a food processor. Blend until it becomes very smooth.
In a large pot boil water, add the macaroni and cook for around 5 minutes (or 2 minutes less than the full recommended cooking time. Drain and set to one side.
Melt the butter in a saucepan and sieve in the flour to avoid lumps, stir and add in the milk. Whisk occasionally for a few minutes until you have a thickish sauce that will coat the back of a spoon.
Grate the Clemency Hall Keens Cheddar cheese, stir into your sauce and add the salt and the pumpkin puree. Add the pasta and stir on a low heat until you get a lovely creamy consistency and the sauce thickens up and sticks to the macaroni.
Remove from the heat and serve with some grated parmesan cheese (we used our Clemency Hall 24 Month Parmigiano Reggiano) and cracked black pepper.
Enjoy this delicious creamy, flavourful, pretty pumpkin mac ‘n’ cheese made with 8 simple ingredients! The perfect dish for autumn and winter seasons!