Pumpkin Mac & Cheese

Ingredients

For the Mac & Cheese

• 300g macaroni
• 30g butter
• 30g plain flour
• 500ml whole milk
• 200g pumpkin purée
• 1 tsp dijon mustard
• 120g mature cheddar, grated
• 100g mozzarella grated
• 30g parmesan, grated
• 1 tsp garlic powder
• 1/4 tsp nutmeg
• Salt & pepper

For the crispy topping

• 40g panko breadcrumbs
• 30g oat bran (optional) - use panko if not using
• 1 tbsp olive oil
• 20g Parmesan, grated
• 6 sage leaves, finely chopped
• ½ tsp garlic powder
• Pinch of salt

Method

1. Preheat the oven to 200°C / 180°C fan. Cook the macaroni for 2 minutes less than the packet instructions, then drain.
2. Melt the butter in a saucepan, stir in the flour and cook for 1–2 minutes. Gradually whisk in the milk until smooth and thickened.
3. Stir in the pumpkin purée, Cheddar, 70g mozzarella, Parmesan, Dijon, garlic powder and nutmeg. Season well.
4. Fold through the macaroni and transfer to a baking dish. Sprinkle over the remaining 30g mozzarella.
5. Mix together the topping ingredients and scatter over the mac & cheese. If you’re skipping the oat bran, just use an extra 30g panko instead.
6. Bake for 15–20 minutes until golden, bubbling and crispy on top.