Looking for the perfect recipe to wow your friends at this year’s Friendsgiving? This savory pumpkin mac and cheese checks all the boxes. Plus, it has cauliflower, so it’s basically a vegetable.
- 1 small slice rye or sourdough bread, a few days old if possible
- 1 sprig rosemary, leaves removed
- 1 clove garlic, roughly chopped
- Olive oil
- 200g dry elbow or macaroni pasta
- 1/2 cauliflower, cut into small florets
- Salt & pepper
- 1/4 pumpkin, chopped into 2cm cubes
- 2 cups milk, divided
- 20g butter
- 1 tablespoon flour
- 1/2 teaspoon hot english mustard
- 1 1/2 cup grated cheese (I used a mixture of Cheddar and Gruyere)
First, make the crumb topping. Break up the bread into chunks and place into a food processor with the rosemary, garlic clove and a few swigs of olive oil. Process until it looks like chunky breadcrumbs. Set aside in a small bowl until later.
Place a large saucepan of water on to boil, with 1 handful of cooking salt to season. When water is boiling add the pasta and cook for about 3-4 minutes and then add the cauliflower to the same pot. When pasta is al dente, drain the water, and return the pasta and cauliflower to the saucepan.
Preheat the oven to 200°C (390°F). In a separate small saucepan, place 1 cup of milk with the pumpkin and cook until boiling and the pumpkin is soft. Place mixture into your food processor and pulse until combined. In the same saucepan, melt the butter until starting to bubble. Add the flour and whisk to combine. Add the pumpkin milk, the other 1 cup of milk and the mustard and whisk well until the mixture thickens slightly. Season well with salt and pepper and add 1 cup of the cheese.
Stir the bechamel sauce into the pasta and cauliflower. Place into a large oven-proof dish and sprinkle with the breadcrumbs (you don’t have to use them all) plus the extra cheese and a little salt and pepper. Bake for about 30-40 minutes until the top is golden and bubbling. Serve immediately.
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