Pumpkin Mac ‘n’ Cheese: Frank’s mother’s best recipe

Pumpkin Mac ‘n’ Cheese
Frank mother’s best recipe

© Bruno Schroeder/Blueberry Food Studios

My husband, Frank Mutters, is an artist through and through – also at the stove.

Macaroni and pumpkin wallow in a creamy sauce – and a crispy cheese layer tops the casserole.

You need:

Served in 40 minutes

1 Hokkaido pumpkin (approx. 900 g)

2 tbsp olive oil

Salt pepper

400g macaroni

2 tbsp butter

1 shallot

1 clove of garlic

2 tbsp flour

250ml milk

500 ml vegetable broth

10 sprigs of thyme

2 sprigs of oregano

1/2 tsp ground nutmeg

2 teaspoons ground chili flakes 50g grated parmesan

150g grated Gouda

200g grated cheddar

40 g hazelnut kernels

That’s how it’s done:

  1. Halve the pumpkin and scoop out the seeds with a spoon. Cut the pumpkin into 1.5 cm pieces and mix in a bowl with the oil and a pinch of salt and pepper. Place the pumpkin pieces on a baking tray lined with baking paper and roast in a preheated oven at 180 degrees (160 degrees for a fan oven) on the second rack from the bottom for 15 minutes. Cook the macaroni in plenty of boiling salted water according to the packet instructions, drain and drain well.
  2. For the sauce, melt butter in a saucepan. Peel the shallot and garlic, dice finely and sauté in butter over medium heat. Add the flour and sauté for 2-3 minutes while stirring with a whisk. Gradually add milk and vegetable stock, stirring, and cook over low heat for 5 minutes, stirring occasionally.
  3. Pluck the thyme and oregano leaves from the stems and chop finely. Season the béchamel sauce with salt, pepper, nutmeg, chili and half the thyme. Stir the Parmesan, 75 g Gouda and 100 g Cheddar into the hot sauce and let the cheese melt in it.
  4. Mix the macaroni with the sauce and the pumpkin and fill into a round oven dish (approx. 25 cm Ø). Spread the remaining cheese on top and bake in the preheated oven at 180 degrees (160 degrees for a fan oven) on the second rack from the bottom for 12 minutes until golden.
  5. Roughly chop the hazelnuts. Roast in a pan without fat. Sprinkle the casserole with the roasted nuts, the remaining thyme and the rest of the oregano and serve.

Frank’s insider tip

Before you pour the pasta into the oven dish, brush the dish with a little soft butter. Then the noodles won’t stick to it.


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