Butternut Pumpkin Mac ‘n Cheese
Mac and cheese is a classic family dish. This twist to the original is made with butternut pumpkin pieces, making it a favourite dish for the kids (and the parents who want them to eat vegetables). Check out the bottom of the recipe for handy freezer tips.
Recipe Tester Feedback: "An easy meal to whip up and have in the freezer. Ideal for kids on a lazy Sunday!" - Vicki
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten
Preparation Time 15 minutes
Cooking Time 25 minutes
Can be frozen
- pumpkin - 1, butternut , peeled and diced
- olive oil - 10g
- dried oregano - 5g
- pasta - 250g, macaroni (*can use GF pasta)
- cheddar cheese - 200, in small chunks
- Parmesan cheese - 50g, in small chunks
- butter - 50g
- plain flour - 50g
- mustard powder - 1 tsp
- milk - 500g
- fresh thyme - 2, spring, leaves only
- Preheat the oven to 200C. Toss the pumpkin (1) with oil (10g) and oregano (5g). Bake for 25 minutes.
- Cook the macaroni (250g) according to packet instructions. Drain and set aside.
- Place the cheddar (200g) and Parmesan cheese (50g) in the bowl. Blitz Speed 7 / 7 seconds. Place in a small bowl.
- Meanwhile, to make the sauce, place the butter (50g) in the bowl. Program 3 minutes / 100C / Speed 1.
- Add the flour (50g) and mustard powder (1 tsp). Program 3 minutes / 100C / Speed 1.
- 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.
- Add in the cooked macaroni and pumpkin. Combine 1:30 minutes / Reverse+Speed 2.5.
- Pour in a rectangular ovenproof dish, sprinkle with the remaining grated cheese and bake for 15 minutes.
- 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.