Ingredients
1.2kg Queensland Blue pumpkin, peeled & cut into small chunks
2 tbspn fresh rosemary, roughly chopped
1 tspn salt flakes
1 tspn freshly ground black pepper
1/2 cup (125ml) Maggie Beer Extra Virgin Olive Oil
1/4 cup (60ml) Maggie Beer Verjuice
400g dried large macaroni
250g Persian feta
300g cheddar cheese, coarsely grated
Cheese sauce
160g unsalted butter
1 cup (150g) plain flour
2L full cream milk
1 tspn grated nutmeg
300g parmesan, finely grated
Sea salt and freshly cracked black pepper, to season
1.2kg Queensland Blue pumpkin, peeled & cut into small chunks
2 tbspn fresh rosemary, roughly chopped
1 tspn salt flakes
1 tspn freshly ground black pepper
1/2 cup (125ml) Maggie Beer Extra Virgin Olive Oil
1/4 cup (60ml) Maggie Beer Verjuice
400g dried large macaroni
250g Persian feta
300g cheddar cheese, coarsely grated
Cheese sauce
160g unsalted butter
1 cup (150g) plain flour
2L full cream milk
1 tspn grated nutmeg
300g parmesan, finely grated
Sea salt and freshly cracked black pepper, to season
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Methods
Prep time: 20 mins / Cook time: 50 mins.
METHOD
1
Preheat the oven at 200°C fan forced.
2
Line a roasting tray with baking paper, add the pumpkin, chopped rosemary, salt flakes and black pepper, drizzle with a little Extra Virgin Olive Oil & 1/4 cup Verjuice. Roast in the oven for 30 minutes or until the pumpkin starts to colour and is tender.
TO MAKE THE CHEESE SAUCE
3
While the pumpkin is cooking, melt the butter in a medium sized pot and take to nut brown then add the flour, mixing well to combine. Remove from the heat and pour the milk in slowly, using a whisk to avoid lumps. Place back on the heat and continue to stir until the sauce starts to thicken, cooking for a few more minutes. When the sauce coats the back of a spoon, add the nutmeg and stir in the grated Parmesan, stirring continuously until the cheese has melted. Taste the sauce and add a little salt if necessary – be careful to only add salt after you’ve added the cheese as often the cheese is all the salt you’ll need. Directly cover the top of the sauce with cling film and set aside until needed.
4
Cook the macaroni in plenty of boiling salted water until al dente (15-20 minutes), drain and place in a large mixing bowl.
5
Add the cheese sauce to the macaroni and mix through well, then add the pumpkin and toss through gently, break up the Persian fetta and add this to the macaroni too. Pour the macaroni mixture into an oven proof dish, top with the grated cheddar and bake at 200°C (given that every oven is different it could take between 10 and 20 minutes).
Note: This recipe is a tradition in the Beer family and conjures up many wonderful memories!
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 20 mins / Cook time: 50 mins.
METHOD
1
Preheat the oven at 200°C fan forced.
2
Line a roasting tray with baking paper, add the pumpkin, chopped rosemary, salt flakes and black pepper, drizzle with a little Extra Virgin Olive Oil & 1/4 cup Verjuice. Roast in the oven for 30 minutes or until the pumpkin starts to colour and is tender.
TO MAKE THE CHEESE SAUCE
3
While the pumpkin is cooking, melt the butter in a medium sized pot and take to nut brown then add the flour, mixing well to combine. Remove from the heat and pour the milk in slowly, using a whisk to avoid lumps. Place back on the heat and continue to stir until the sauce starts to thicken, cooking for a few more minutes. When the sauce coats the back of a spoon, add the nutmeg and stir in the grated Parmesan, stirring continuously until the cheese has melted. Taste the sauce and add a little salt if necessary – be careful to only add salt after you’ve added the cheese as often the cheese is all the salt you’ll need. Directly cover the top of the sauce with cling film and set aside until needed.
4
Cook the macaroni in plenty of boiling salted water until al dente (15-20 minutes), drain and place in a large mixing bowl.
5
Add the cheese sauce to the macaroni and mix through well, then add the pumpkin and toss through gently, break up the Persian fetta and add this to the macaroni too. Pour the macaroni mixture into an oven proof dish, top with the grated cheddar and bake at 200°C (given that every oven is different it could take between 10 and 20 minutes).
Note: This recipe is a tradition in the Beer family and conjures up many wonderful memories!
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Summer and Autumn
Lunch or Dinner
Vegetarian
