Creamy pumpkin mac and cheese

Creamy pumpkin mac and cheese

Based on 0 ratings
"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
½
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
tbsp
breadcrumbs
¼ tsp
ground nutmeg
salt
pepper

Utensils

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

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How-To Videos

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal1090
Fat61 g
Protein37 g
Carb100 g
  • Step 1/4

    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.
    • 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

    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.
    • 2 tbsp vegetable oil
    • 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

    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.
    • 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

    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!
    • 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!

    Creamy pumpkin mac and cheese

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