The perfect way to sneak in some veg into a family meal without any complaints from the little ones. It also gives it a lovely orangey colour which screams out comfort food! It was so easy to prepare since the pumpkin puree was ready.
- 500g Pasta
- 2 cups normal cheddar
- 2 cups dark cheese (I used Red Leicester)
- 1 cup parmesan cheese
- 2 cups pumpkin puree
- 100g flour
- 100g butter
- 3 cups milk
- Salt & pepper
- Pinch of nutmeg
- 1 tsp garlic powder
Preheat oven to 180degC
Cook pasta for half the required time, drain and set aside
Melt the butter on low heat. Add flour and whisk well not to firm and lumps.
Add salt & pepper, nutmeg and garlic powder
Add milk and pumpkin puree and keep mixing on low-medium heat until it thickens
Remove from heat and add the cheese (leave a handful for topping)
The mixture will become very thick. Add to pasta and mix well.
Transfer to a dish and top with remaining cheese.
Cook for about 30 minutes until to turns golden
Leave to rest a few minutes before serving.