Super creamy, super cheesy and thyme-roasted cubes of pumpkin in every bite, this roasted pumpkin mac and cheese is a perfect Winter Warmer!
Can you believe it’s the 1st November?? This year has flown past at an alarming rate. It kind of feels like we’re in limbo between Autumn and Winter here in the highlands. The last few days of October brought the first morning frost, yet the lush Autumnal colours of the leaves on the trees are still around. We had some beautiful sunshine today, but you couldn’t deny the icy chill in the air.
It’s the time of year when we are all in need of some good old comfort food – and macaroni cheese is comfort food of the highest order.
Adding little cubes of roasted pumpkin adds a little sweet earthiness that goes so well with the creamy, cheesy pasta. I usually prefer my mac and cheese with no added extras, but this is just so good.
I don’t bake my macaroni – I don’t like the way the sauce thickens in the heat of the oven. I don’t want to lose any of that creamy sauce, so I just pop it under the grill for a few minutes until the gooey, cheesy top is melty and bubbly!
On a freezing cold night, all I want is to be curled up on the couch in my pjs watching Netflix with a big bowl of this roasted pumpkin macaroni cheese. My idea of heaven!
I use a small pumpkin for this recipe, but a butternut squash would work just as well.
I often serve macaroni cheese with sausages, but it’s honestly perfect just as it is.
More comforting pumpkin recipes:
- 1 small pumpkin or one butternut squash peeled and chopped into small dice
- 4-5 stalks Fresh thyme leaves picked
- One tablespoon olive oil
- Salt and pepper
- 400 g Macaroni
- For the sauce:
- 50 g butter
- 25 g flour
- 1 1/2 litres milk
- 1 tsp wholegrain or Dijon mustard
- 1/2 tsp salt
- Good grinding of pepper
- 250 g mature cheddar cheese grated plus 50g for the topping
Place the pumpkin and fresh thyme in a roasting tin, drizzle the olive oil and a little salt and pepper over. Roast for 25-30 minutes or until the pumpkin is tender but not mushy.
Melt the butter in a medium saucepan. Add the flour and stir with a wooden spoon. Cook the roux for a minute or two, then remove from the heat. Switching to a hand whisk, slowly add the milk, whisking well after each addition.
When all the milk has been added, place back on the hob and cook on a low heat for 10 minutes, stirring often. When the sauce has thickened, add the mustard, salt and pepper. Remove from the heat and and the cheese, stirring quickly until melted and smooth.
Pour your drained pasta and roasted pumpkin into the sauce, stirring to mix everything together. Pour into a large heatproof dish and sprinkle over the remaining 50g cheese.
Place under a hot grill until the cheese has melted and the top is bubbling.
I’m sharing this post with #CookBlogShare, the weekly blog linkup hosted this week by Eb of Easy Peasy Foodie.