The last pumpkin that my vine produced this winter decided to grow over the top of the netting on one of our raised garden beds. It weighed 6 kgs. That’s a lot of pumpkin and a lot of pumpkin dishes to have to create!
What do you do with that last piece when you are a bit tired of Spicy Pumpkin Soup , Pumpkin & Prune Cake, and vegetable curries? You make Pumpkin Macaroni Cheese! I’ve seen a few recipes for this variation on traditional Macaroni Cheese, and have combined a few ideas to make up my own. Blue cheese and pumpkin go beautifully together, giving the dish a real zing.
2 cups dried macaroni
2 cups roasted pumpkin
100 g blue cheese
1/2 cup cream
4 slices bread, made into fresh breadcrumbs
1 cup grated cheese
Cook macaroni until almost done. Meanwhile, mash pumpkin and add roughly chopped blue cheese. Drain macaroni, add pumpkin mixture and cream, and stir well. Spoon into a casserole dish, scatter breadcrumbs and grated cheese on top, and bake until brown, about 20 mins.
Do try it next time you need some comfort food, and let me know your thoughts.