Pumpkin Mac and Cheese with Panko Crust
Creamy cheese sauce with pumpkin and sharp cheddar, macaroni and a crunchy buttery panko crust: comfort food in Halloween orange.
- 40 min
- 810 kcal / serving
- easy
- vegetarian
- Protein
- 32.7 g
- Fat
- 32.6 g
- Carbs
- 93.3 g
Contains: gluten, milk, mustard (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g macaroni
- 250 g Hokkaido (red kuri) squash
- 120 g sharp cheddar, grated
- 150 ml milk
- 20 g butter
- 1 tsp medium-hot mustard
- 1/2 tsp smoked paprika
- 1 pinch nutmeg
- 20 g panko
- salt, pepper
Method
- Remove the seeds and cut the squash with its skin into 2 cm cubes. Cook covered in a little salted water for 12–15 minutes until soft, drain (makes about 200 g puree) and blend with the milk until smooth.
- Cook the macaroni in salted water 1 minute less than the packet says. Reserve 100 ml cooking water, then drain.
- For the crust melt 5 g butter in a pan and toast the panko until golden. Season lightly with salt.
- Melt 15 g butter in the pasta pot. Stir in the pumpkin milk, mustard, paprika and nutmeg and heat without boiling.
- Stir in the cheddar a little at a time until smoothly melted. If the sauce is too thick, add some cooking water.
- Fold in the pasta, season with salt and pepper and sprinkle with the panko crumbs.
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