Butternut Pumpkin Mac and Cheese

02Method

1. Preheat the oven to 200C. Toss the pumpkin in the olive oil on a tray and roast for 25 minutes until soft and golden.
2. Meanwhile, cook the macaroni in salted boiling water for 2 minutes less than the packet says. Drain.
3. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and simmer for 5 minutes until thickened.
4. Blend the roasted pumpkin with a splash of the sauce until smooth, then stir it back into the pan with the cheddar, mustard powder and salt.
5. Fold the macaroni through the sauce and tip into a baking dish. Scatter with breadcrumbs and the extra cheese.
6. Reduce the oven to 180C and bake for 15-20 minutes until golden and bubbling.

03Notes & substitutions

• Use pumpkin that has been roasted ahead of time, or leftover roast pumpkin.
• Add crispy bacon, peas or broccoli florets for extra substance.
• Any firm pumpkin works - Jap, Queensland Blue or butternut.
• For a gluten-free version, use gluten-free pasta and swap the flour for corn flour.

04Common mistakes

• Overcooking the pasta — it keeps cooking in the oven, so take it off 2 minutes early.
• Adding cold milk quickly — whisk it in gradually to keep the sauce lump-free.
• Boiling the cheese sauce — high heat makes the cheese greasy; stir it in off a gentle heat.

05Storage & leftovers