500 g Mantua pumpkin, seeds removed and cut into wedges
sea salt
freshly ground black pepper
Olive oil
1 knob of butter
50ml of milk
100g cheddar cheese
1 tablespoon of parmesan
350g macaroni
Breadcrumbs
Instructions
Preheat oven to 180°C.
Wash the pumpkin under running water to remove any
trace of soil from he skin, then remove the seeds
and slice it into 2 cm thick wedges.
Line a baking sheet with parchment paper and brush
it with extra virgin olive oil.
Lay the slices of pumpkin on one side and season
them with a pinch of coarse salt, freshly ground
black pepper and a generous drizzle of extra
virgin olive oil.
Bake the pumpkin for 30 minutes until golden brown
and almost caramelized on the edges. The flesh and
the skin are supposed to be soft at this point.
Melt the cheese with the butter and the milk in a
saucepan over very low heat, stirring constantly
with a whisk, then add 2/3 of the pumpkin, peeled
and crushed with a fork. Mix until you get a
smooth and orange yellow creamy sauce.
Cook the pasta al dente, drain it and toss it with
the pumpkin cheese sauce, then spoon it into a
baking dish. Cut the remaining pumpkin into cubes
and stir it into the pasta. Sprinkle the pasta
with the breadcrumbs and grill it in a hot oven
for 5 to 10 minutes until golden brown on the
surface and still creamy and soft underneath.
Serve immediately still hot from the oven.
Originally Submitted
6/28/2012
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