What you’ll need
800g pumpkin peeled, cut into 2cm cubes
1 tablespoons auzure Canola Oil
100g light cheddar cheese, cut into 2cm cubes
50g parmesan cheese cut into 2cm cubes
5 cups water
400g macaroni
⅓ cup The Healthy Baker Plain Flour
2 cups low-fat milk
30g butter
¼ teaspoon grated nutmeg
25g extra Parmesan cheese, grated
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
Place pumpkin on prepared tray and drizzle with oil. Bake for 30 minutes or until cooked and golden.
Place cheddar and Parmesan cheese into the mixing bowl and grate 10sec/speed 9. Set aside.
Either boil the macaroni in a large saucepan of lightly salted water until tender, drain and set aside. Alternatively cook in the Thermomix.
To do this; place water in mixing bowl and boil 10min/Varoma/ speed 1.
Add macaroni to the water, and cook 10min/Varoma/reverse/speed 1 MC off and TM basket on mixing bowl lid. Drain macaroni and set aside.
Place flour, milk, butter and nutmeg into mixing bowl and cook 6min/90°C/reverse/speed 2.
Add grated cheese and cook 2min/90°C/reverse/speed 2.
Season to taste with sea salt and freshly ground black pepper. Add macaroni and pumpkin and combine 30sec/reverse/speed1.
Spoon into oven proof dish and sprinkle with extra Parmesan. Flash under a hot grill until the cheese melts.
