In a twist on the classic, roast pumpkin elevates this dish into a warm, sweet and cheesy hug.
Recipe from The Weekly Grocery Shop by Nabula El Mourid.
Ingredients
300 g (10. oz) macaroni
2 tablespoons extra-virgin olive oil
1 red onion, finely diced
2 garlic cloves, minced
10 sage leaves, plus extra to serve
Roast pumpkin cubes
400 g (14 oz) peeled pumpkin (winter squash), cut into 3 cm (1. in) cubes
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
sea salt
Mustard cheese sauce
50 g (1 3/4 oz) salted butter
3 tablespoons plain (all-purpose) flour
500 ml (17 fl oz/2 cups) milk
2 teaspoons Dijon mustard
125 g (4 1/2 oz/1 cup) grated cheddar
50 g (1 3/4 oz 1/2 cup) grated parmesan
1/4 teaspoon ground nutmeg
sea salt
Crumb topping
30 g (1 oz/. cup) Japanese breadcrumbs
2 tablespoons grated parmesan, plus extra to serve
20 g (3/4 oz) salted butter, melted
Method
Preheat the oven to 200c / 390f. Line a large baking tray with baking paper.
To make the roast pumpkin cubes, toss the pumpkin with the olive oil, cumin, coriander, smoked paprika, cinnamon and a generous pinch of salt in a large bowl until it is evenly coated. Spread the pumpkin in a single layer on the baking tray. Roast, turning halfway through, for 30–35 minutes, or until the pumpkin is tender and slightly caramelized.
While the pumpkin is roasting, cook the macaroni according to the package instructions. Drain and set aside.
To make the mustard cheese sauce, melt the butter in a medium saucepan over medium heat. Add the plain flour and whisk continuously for 2 minutes to form a roux. Gradually whisk in the milk, ensuring a smooth consistency. Continue to cook, stirring constantly, for about 5 minutes, or until the sauce thickens. Remove the pan from the heat and stir in the Dijon mustard, cheddar, parmesan and nutmeg. Season to taste with salt.
When the pumpkin is ready, heat the olive oil in a large frying pan over medium heat. Add the red onion and cook for 5 minutes, or until softened. Add the garlic and sage leaves, frying until the sage is crisp and the garlic is fragrant, about 2 minutes. Add the roast pumpkin cubes and gently toss with the onion, garlic and sage. Set aside.
To make the crumb topping, combine the breadcrumbs, parmesan and melted butter in a small bowl. Sprinkle this crumb mixture evenly on top of the macaroni.
Preheat the oven grill (broiler) to high.
Combine the cooked macaroni with the pumpkin mixture in a large mixing bowl. Pour the mustard cheese sauce over the top and mix everything together until well combined. Transfer the mixture to a large casserole dish.
Place the dish on the top shelf of the oven to grill for 5–7 minutes, or until the top is golden brown and crispy.
Serve with a few extra sage leaves and grated parmesan if desired.
To make the Crumb Topping
Hints: Cook more pumpkin than you need and use the surplus later in the week in salads or grain bowls. Store leftover pumpkin cubes in an airtight container in the fridge for up to 1 week or freeze in portions for up to 3 months.
For extra crunch, add some toasted pine nuts or walnuts to the crumb topping mixture.
The dish can be made ahead: assemble the macaroni and cheese, then cover and refrigerate. When ready to serve, add the crumb topping and grill.