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Maggie Beer

Macaroni cheese 12

Macaroni Cheese

Macaroni cheese 12

Step 1: 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 at 200C for half hour until the pumpkin starts to colour and is tender.

To make the cheese sauce

Step 2: 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.

Step 3: Cook the macaroni in plenty of boiling salted water until al dente (15-20 minutes), drain and place in a large mixing bowl.

Step 4: 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 200C (given that every oven is different it could take between 10 and 20 minutes).

Ingredients

  1. 1.2kg queensland blue pumpkin peeled and cut into small chunks
  2. 15g fresh rosemary roughly chopped
  3. 60ml 1/4 cup Verjuice
  4. 300g cheddar cheese grated

Cheese sauce

  1. 2.0L milk
  2. 1 tbspn nutmeg grated
  3. 300g parmesan grated

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