1. Preheat the oven to 200C. Toss the pumpkin (1) with oil (10g) and oregano (5g). Bake for 25 minutes.
2. Cook the macaroni (250g) according to packet instructions. Drain and set aside.
3. Place the cheddar (200g) and Parmesan cheese (50g) in the bowl. Blitz Speed 7 / 7 seconds. Place in a small bowl.
4. Meanwhile, to make the sauce, place the butter (50g) in the bowl. Program 3 minutes / 100C / Speed 1.
5. Add the flour (50g) and mustard powder (1 tsp). Program 3 minutes / 100C / Speed 1.
6. Add the milk (500g), thyme leaves (from 2 sprigs) and 3/4 of the grated cheese to the bowl. Program 6 minutes / 90C / Speed 4.
7. Add in the cooked macaroni and pumpkin. Combine 1:30 minutes / Reverse+Speed 2.5.
8. Pour in a rectangular ovenproof dish, sprinkle with the remaining grated cheese and bake for 15 minutes.

Freezer Tips:

• You can freeze the whole dish before baking and bake from frozen in a 200C oven. Cover with aluminium foil and bake for 20 minutes before removing the foil and allowing the cheese to brown.
• You can bake the dish and then freeze. To reheat from frozen put the dish in a 200C oven for 15 minutes, covered with aluminium foil. Remove the foil and bake for another 15 minutes, or until heated through.
• You can portion the dish and freeze in airtight containers, clingfilm or alfoil before thawing and reheating as necessary.