Ingredients
340 grams of Macaroni
¼ cup of flour
½ teaspoon of Himalayan salt
1 teaspoon of Dijon mustard
¼ cup of unsalted butter
¼ tsp of nutmeg
2 cups of pumpkin
1 ½ cups of cheddar (shredded)
½ cup of parmesan cheese
Method
Firstly, preheat your oven to 180 degrees Celsius.
Steam your pumpkin till soft and blend till you have a puree. It should be about 1 cup of puree once blended.
Cook your macaroni noodles till they are al dente. Whilst the noodles are cooking, heat your butter in a large pan. Once melted you add in the flour and use a whisk until it is brown in colour (usually takes about a minute). Whisk in the milk, mustard and seasonings. Bring it all to a low simmer. Switch off the heat and add in your pumpkin puree and cheese and whisk till smooth and your cheese has melted.
Add in your cooked macaroni and mix all together until combined. Add your combined pasta mix to a casserole dish and bake uncovered for about twenty minutes. It should be bubbly and light brown when ready.
Please note this recipe will feed the whole family!
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