Pumpkin Mac and Cheese

Ingredients12

• hokkaido pumpkin1 Stück
• canola oil2 TL
• elbow macaroni500g
• butter50g
• all-purpose flour40g
• milk1000ml
• cheddar100g
• Emmental cheese100g
• paprika1 Prise
• turmeric1 Prise
• salt1 TL
• black pepper1 Prise

Instructions

1. 1

   Wash the hokkaido pumpkin, quarter it, remove the seeds and cut it into small cubes.

2. 2

   Toss the pumpkin cubes with canola oil, half of the salt and pepper. Bake on a baking sheet lined with parchment paper at 200 °C (about 400 °F) convection for 20 minutes, until soft and lightly browned.

3. 3

   Meanwhile, bring a large pot of water to a boil, salt it lightly and cook the elbow macaroni until al dente. Drain.

4. 4

   Melt the butter in a pot, stir in the flour and cook briefly until it smells nutty. Deglaze with the milk, stir until smooth and simmer for about 3 minutes until the sauce thickens.

5. 5

   Stir in the paprika, turmeric and the remaining salt, then stir in the cheddar and Emmental until melted.

6. 6

   Add the baked pumpkin to the pot and blend everything with an immersion blender into a smooth, orange sauce.

7. 7

   Add the pasta to the pumpkin cheese sauce and stir well to coat.

8. 8

   Finally, season with salt and pepper and serve right away.