Creamy pumpkin mac and cheese

Name: Creamy pumpkin mac and cheese
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: american
Ingredients: 300 g Hokkaido pumpkin; 1 onion; 4 sprigs sage; 40 g butter; 150 g Gruyère cheese; 150 g cheddar cheese; 450 ml vegetable broth; 40 ml apple juice; 120 ml cream; 1 tsp salt; 400 g pasta; 4 tbsp vegetable oil; 5 tbsp breadcrumbs; 0.5 tsp ground nutmeg; salt; pepper

Based on 3 ratings

In app

Ben Donath

Contributor

www.eateryberlin.com/de

"If you like the classic mac and cheese, you'll love this ultra creamy version with Hokkaido squash, e.g. from REWE Regional with a crunchy topping! If you like, you can also use butternut or nutmeg squash. However, these types of squash need to be peeled before cooking, as the skin is a bit harder. You can also choose your favorite type of pasta - varieties such as macaroni, cavatappi, or cornetti pasta work especially well, as they absorb the sauce perfectly. Very important: For a super creamy sauce, the pureed pumpkin should no longer be simmering when stirring in the cheese and the heat should be reduced. Then add the grated cheese little by little, stirring constantly."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

150 g

Hokkaido pumpkin

onion

2 sprigs

sage

20 g

butter

75 g

Gruyère cheese

75 g

cheddar cheese

225 ml

vegetable broth

20 ml

apple juice

60 ml

cream

½ tsp

salt

200 g

pasta

2 tbsp

vegetable oil

2½ tbsp

breadcrumbs

¼ tsp

ground nutmeg

salt

pepper

Utensils

cutting board, knife, grater, large pot, cooking spoon, frying pan, spatula, paper towels, whisk, sieve

Nutrition per serving

Cal1090

Fat61 g

Protein37 g

Carb100 g

Step 1/4
- 150 g Hokkaido pumpkin
- ½ onion
- 2 sprigs sage
- 75 g cheddar cheese
- 75 g Gruyère cheese
- 20 g butter
- 225 ml vegetable broth
- 20 ml apple juice
- 60 ml cream
- ½ tsp salt
- cutting board
- knife
- grater
- large pot
- cooking spoon
Cut pumpkin in half and remove seeds, then cut into coarse pieces. Peel and dice onion. Grate cheese and pluck sage leaves. Cut 2/3 of the leaves into fine strips. In a saucepan, sauté diced onion with a little butter over medium heat, then add the pumpkin and sauté for about 2 min. Deglaze with vegetable broth, apple juice and cream and season with salt. Depending on the size of the pumpkin pieces, cook everything for about 12-15 min until soft.
Step 2/4
- 2 tbsp vegetable oil
- 2½ tbsp breadcrumbs
- salt
- frying pan
- spatula
- paper towels
In the meantime, heat vegetable oil in a frying pan and deep-fry the sage leaves for approx. 2 min. Drain on a kitchen towel. In the same pan, toast the breadcrumbs in the frying oil together with the sage strips and a little salt until golden brown and also drain.
Step 3/4
- 200 g pasta
- whisk
Cook pasta in salted water according to package directions. Puree the soft cooked pumpkin and reduce the heat. Gradually add the grated cheese, stirring constantly until everything is melted and a creamy sauce is formed.
Step 4/4
- ¼ tsp ground nutmeg
- salt
- pepper
- sieve
Drain the pasta and add to the sauce. Finally, season with salt, pepper and nutmeg and mix briefly. Serve with the crispy topping and the fried sage leaves. Enjoy your meal!
Enjoy your meal!