Just because Weekends need comfort food.
I just love Pumpkin in any recipe, here are some of my favourites,
- Harvest Pumpkin Hummus with Harissa
- Spiced Pumpkin Soup with a twist…
- Caramel Pumpkin Pie Baked Oatmeal
- Pumpkin Salad, baked Halloumi & Chantherelles with Maple Balsamic Vinaigrette.
Especially now with this wet weather, you really need comforting food, am I right?
This mac with Pumpkin will become your favourite fall recipe, especially with the addition of slowly cooked golden glazed onions. A perfect combination with the salty cheeses. It’s creamy, dreamy, and with a crispy golden breadcrumb topping that will make you jump for joy.
I’ve added a few different kinds of cheeses to make the flavours more complex and balanced. Pumpkin, delicious as it is can also be very bland and in my opinion needs a helping hand to bring out the best of it, the smooth creaminess.
I used a combo of Gouda, Gruyère, and Mozzarella and I literally said Oh my God as I put the first bite in my mouth. SO GOOD! You’re just going to have to make it to see what I mean, I assure you won’t be disappointed.
⏰ Prep time : 20 minutes
🍝 Cooking time : 30 minutes
🍴 Serves 4 – 6
- 4 tbsp. olive oil or butter
- Salt and Black pepper
- 1 garlic clove, peeled and crushed or grated
- 4 thick slices bread pulsed into fine crumbs
- 1/4 Cup cashew nuts
- 2 tbsp. chopped fresh Parsley
- 1/2 Lb. Pumpkin, peeled and cubed
- 2 medium onions thinly sliced
- 1 1/2 tbsp. all-purpose flour
- 1 pound short cut pasta
- 2 cups whole milk
- 1/2 cups shredded Gouda cheese
- 1/2 cups shredded Gruyère cheese
- 1/2 cups shredded Mozzarella cheese, reserve some of the cheese for the top.
- 1 – 2 tsp. Dijon mustard
- 1/2 tsp. cayenne pepper more or less to taste
- 1 – 2 tbsp. butter cut into little cubes
Preheat the over to 400° F / 200 ° C .
Add the bread, nuts, garlic to a food processor and pulse until fine crumbs form. Melt 2 tablespoon olive oil in a large pot over medium heat. Add the crumbs and cook until lightly toasted, about 5 minutes. Stir in the parsley and cook another 30 seconds. Season with salt and pepper. Spoon the crumbs out onto a plate. Set aside.
Bring a large pot of salted water to a boil over high heat. Boil the pasta until al dente according to package directions. Drain.
- Meanwhile cook the pumpkin for about 7 – 10 minutes, in a pan over medium heat with a little water, or cook in the microwave. Whichever you prefer.
Melt the remaining 2 tablespoons olive oil in a large pan. Add the onions and cook until caramelized, about 10 minutes.
Whisk in the flour. Reduce the heat to medium-low and let cook gently for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk, whisking until combined.
Add the Pumpkin mash and stir to mix.
Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in the cheese, mustard, cayenne, salt, and pepper. Stir until the cheese is fully melted then stir in the pasta. Spoon the mac and cheese into a baking dish.
Sprinkle on the bread crumbs, some of the left aside cheese and scatter over the cubes of butter, transfer to the oven. Bake for 20-25 minutes or until the crumbs are golden brown and the sauce is bubbling. Remove from the oven and serve.
…..and remember, sharing is cool…