25 Mac 'N' Cheese Recipes


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1. Ultimate Mac ‘n’ Cheese

Ingredients
for 12 servings

½ lb bacon, sliced
5 cloves garlic, minced
2 cups panko breadcrumb
½ cup fresh chive, chopped
½ cup fresh parsley, chopped
4 tablespoons butter
¼ cup flour
3 cups evaporated milk
salt, to taste
pepper, to taste
2 teaspoons dry mustard powder
½ teaspoon cayenne pepper
1 lb macaroni, cooked
½ cup cheddar cheese, cubed
½ cup shredded gruyère cheese
½ cup colby jack cheese, cubed
½ cup shredded smoked gouda cheese
½ cup provolone cheese, cubed
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. In a large pot, cook the bacon on medium heat until the bacon is crispy and the fat is rendered.
  3. Add the garlic, bread crumbs, chives, and chopped parsley. Stir and cook until the bread crumbs are toasted around 5 minutes.
  4. Remove from the pot.
  5. To the same pot on medium heat, add the butter. Melt it, sprinkle in flour, and stir until combined.
  6. Add the evaporated milk and bring to a simmer. Season with salt, pepper, dry mustard, and cayenne pepper. Whisk to incorporate and remove any lumps. The sauce should be thick enough to coat the back of the spoon.
  7. Add the pasta into the sauce, and stir to combine.
  8. Add the cheddar, Gruyère, colby jack, Gouda, and provolone cheese, fold the cheeses into the pasta. If it seems too dry, add extra milk to your liking.
  9. Pour the mixture into a baking dish and top with shredded mozzarella and cheddar.
  10. Bake for 45 minutes or until the mac ‘n’ cheese is bubbly, melted, and golden brown on top.
  11. Serve with a sprinkle of the bread crumb mixture for added flavor!
  12. Enjoy!


2. Butter Chicken Mac ‘n’ Cheese

Ingredients
for 4 servings

1 tablespoon butter
300 g (2 ¼ cups) chicken, chopped
salt, to taste
pepper, to taste
SAUCE

1 onion, chopped
1 tablespoon plain flour
300 mL (1 ¼ cups) milk
50 g (¼ cup) butter chicken sauce
250 g (2 ¼ cups) mozzarella cheese
250 g (2 ½ cups) cheddar cheese
200 g (1 cup) elbow pasta, cooked
100 g (1 cup) mozzarella cheese, grafted
fresh coriander, to garnish

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Melt the butter in a large skillet pan until melted.
  3. Add the chicken, salt, and pepper. Fry for about 5-8 minutes or until cooked through. Take out and set aside.
  4. Add the onion and fry for 2 minutes.
  5. Stir in the flour.
  6. Gradually whisk in the milk.
  7. Whisk in the butter chicken sauce.
  8. Whisk in the mozzarella and cheddar cheese.
  9. Once the cheese has melted into the mixture, stir in the chicken and elbow pasta.
  10. Sprinkle on some more cheese on top.
  11. Bake in the oven for 15 minutes, until the cheese is brown and bubbling on top.
  12. Garnish with coriander.
  13. Enjoy!

 

3. Spinach Artichoke Mac & Cheese

Ingredients
for 3 servings

2 tablespoons butter
2 cloves garlic, minced
5 oz spinach
1 cup artichoke heart, drained
3 cups milk
2 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
2 cups elbow macaroni
¾ cup shredded cheddar cheese
3 cups shredded mozzarella cheese

Preparation

  1. Preheat oven to 450°F (230°C).
  2. In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
  3. Slowly add the milk, salt, and pepper. Stir until milk is boiling.
  4. Add the macaroni, cooking until the milk coats the macaroni like a glaze.
  5. Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
  6. Sprinkle the remaining mozzarella on top.
  7. Bake for 7 minutes, until cheese is bubbly and golden brown.
  8. Enjoy!


4. Bacon Mac ‘n’ Cheese Pot Pie

Ingredients
for 1 serving

3 cups milk
1 cup elbow pasta
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tablespoon salt
2 teaspoons pepper
8 slices cheese, your choice of flavor
½ cup cooked bacon, chopped
oil, or butter, for greasing
PIZZA DOUGH

2 tablespoons butter, melted
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon italian seasoning

Preparation

  1. In a large pot or skillet, add 2 cups (470ml) of milk, pasta, salt, and pepper. Bring it to boil, stirring constantly so the milk and pasta do not burn.
  2. When the liquid is evaporated halfway, add the rest of the milk. Stir until pasta is al dente. Add shredded cheeses and mix until melted.
  3. Take off the heat to prevent mac ‘n’ cheese from over cooking.
  4. In a oven-safe ceramic bowl, coat the inside with butter (or oil). Place sliced cheese until the bowl is fully covered.
  5. Add bacon (or any desired fixins’), and add the pasta to the top.
  6. Roll or spread out pizza dough to fit the bowl and place over the top.
  7. In a small bowl, melt butter. Add in garlic powder, salt, and Italian seasoning, then brush on top of dough.
  8. Bake in a 350°F(180°C) over for 25 minutes.
  9. Carefully place a plate over the dough and flip the bowl. Use a butter knife or fork to separate from the bowl.
  10. Sprinkle with parsley for garnish.
  11. Enjoy!


5. Five-cheese Mac and Cheese

Ingredients
for 5 servings

1 box elbow macaroni
12 oz evaporated milk, 1 can
3 eggs
½ cup unsalted butter
2 cups shredded cheddar cheese, divided
1 cup shredded mozzarella cheese
2 tablespoons feta cheese, crumbled
1 cup provolone cheese, cut into small pieces
½ cup shredded smoked gouda cheese
4 teaspoons salt, divided
2 teaspoons black pepper

Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
  3. Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
  4. Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
  5. Add eggs and evaporated milk, mix until fully incorporated.
  6. Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
  7. Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
  8. Enjoy!


6. Chili Cheese Mac 'n' Cheese

Ingredients
for 2 servings

1 box mac 'n' cheese
½ lb ground beef, cooked
¼ cup grated cheddar cheese
1 cup red kidney bean
4 oz green chilli, 1 can
2 teaspoons chili powder

Preparation

  1. Cook 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add cooked ground beef, cheddar cheese, kidney beans, green chilis, and chili powder, stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!


7. Truffle Mac ‘n’ Cheese

Ingredients
for 3 servings

1 tablespoon butter
1 cup mushroom, sliced
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup shredded parmesan cheese
1 cup shredded cheddar cheese
1 pinch salt
1 pinch pepper
2 cups shell pasta, cooked
TOPPING

fresh chive
truffle oil
1 pinch salt
1 pinch pepper

Preparation

  1. In a medium pot, melt butter and cook mushrooms until soft.
  2. Remove from pot. In the same pot, add 2 tablespoons of butter and flour. Mix with a whisk until flour is cooked, approximately 2 minutes.
  3. Add milk and continue to whisk avoiding lumps to form.
  4. Mix in cheese and mix until the sauce thickens to desired thickness.
  5. Add in cooked pasta and mushrooms. Mix until sauce fully coats the pasta.
  6. Top it off with chives and truffle oil.
  7. Enjoy!

 

8. Mac ‘n’ Cheese Breadsticks

Ingredients
for 8 servings

1 frozen macaroni and cheese dinner
1 tube premade pizza dough
olive oil, for topping
parmesan cheese, for topping
italian seasoning, for topping

Preparation

  1. Preheat oven to 400°F/200˚C.
  2. Remove macaroni and cheese (still frozen) from the packaging. Using a sharp knife, carefully cut into 8 equal-sized sticks.
  3. Unroll pizza dough. Using a pizza cutter, cut into 8 strips.
  4. Working quickly, wrap each mac and cheese stick with pizza dough, making sure not to leave any parts uncovered, and place onto greased baking sheet.
  5. Brush each with olive oil, sprinkle with parmesan cheese and Italian seasoning
  6. Bake for 18-20 minutes, or until dough is cooked and golden brown. Remove from oven, allow to cool slightly.
  7. Enjoy!


9. Mac & Cheese By Terry Crews (Mack And Jeezy)

Ingredients
for 4 servings

8 oz elbow macaroni, 1 package
2 cups cream-style cottage cheese, or small curd
2 cups sharp cheddar cheese, shredded
8 oz sour cream, 1 carton
1 egg, lightly beaten
1 teaspoon salt
1 tablespoon coconut oil
paprika, to garnish

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Cook macaroni “al dente” according to package directions. Drain with cold water.
  3. In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni.
  4. Grease a 2-quart (2 liters) casserole dish with coconut oil.
  5. Spoon mixture into casserole dish and sprinkle with extra cheese and paprika.
  6. Bake for 45 minutes.
  7. Enjoy!


10. Mac ‘N’ Cheeseballs

Ingredients
for 18 balls

12 oz cheese puff
¼ cup butter
½ cup milk
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
8 oz cream cheese, 1 block
1 lb elbow macaroni, cooked
1 ½ cups flour
3 eggs, beaten
oil, for frying
salt, to taste

Preparation

  1. Crush cheese puffs into a fine powder and set aside.
  2. In a saucepan over medium heat, add the butter. Once the butter is melted, add milk, cheddar, mozzarella, and cream cheese. Whisk until all the cheese has melted and sauce is smooth.
  3. Pour cheese sauce over cooked pasta, stirring to ensure thorough coverage of the noodles.
  4. Cover and refrigerate the cheese-coated pasta for at least 2 hours, allowing for it to cool completely and for the cheese sauce to bind the pasta together. This recipe also works well with leftover mac ‘n’ cheese.
  5. Using your hands, take the chilled mac ‘n’ cheese and form it into 1-inch (2 ½ cm) balls.
  6. Dredge the balls in flour, followed by egg before finally coating them in the powdered cheese puffs.
  7. Heat the oil to 350˚F (180˚C) and fry the mac ‘n’ cheese balls until the outside is crispy, about 2 minutes. Once done frying, transfer to a wire rack to drain. Lightly sprinkle with salt before serving.
  8. Enjoy!


11. Lobster Mac & Cheese

Ingredients
for 6 servings

12 oz lobster tail, 4 tails
1 cup homemade breadcrumb
2 tablespoons parmesan cheese
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 tablespoon cognac
2 cups whole milk
2 cups sharp white cheddar cheese
1 ½ cups shredded comte cheese
⅓ cup grated parmesan cheese
2 tablespoons mascarpone cheese
½ lb pasta
2 tablespoons fresh chive, for garnish

Preparation

  1. Preheat the oven to 425°F (220°C).
  2. Boil the lobster tails in salted water until just cooked through, about 12 minutes. -- Cook 1 minute per ounce (28g).
  3. When cool, remove the meat and dice. Set aside.
  4. Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
  5. Cook the pasta in salted boiling water until al dente, about 7 minutes.
  6. Drain and set aside.
  7. In a large sauce pan, melt the butter over medium-low heat.
  8. Add the flour and whisk, cook about a minute.
  9. Add the Cognac and whisk. The mixture will thicken immediately.
  10. Slowly add the milk, while whisking.
  11. Increase the heat to medium and stir occasionally until it starts to bubble.
  12. The sauce will thicken enough to coat the back of a spoon.
  13. When it reaches this stage, add salt and pepper to taste.
  14. Add the sharp cheddar, Comte and parmesan cheeses, one handful at a time, whisking to incorporate. When one handful is melted, add the next.
  15. When all the shredded cheese has been added, add the mascarpone and stir.
  16. Remove from heat.
  17. Toss the cooked pasta with the sauce and ½ of the lobster, reserving about ½ for the top.
  18. Pour into a bake dish, and top with reserved lobster and buttered breadcrumbs.
  19. Bake until golden brown and bubbly, about 10 minutes.
  20. Serve immediately.
  21. Enjoy!


12. Four Cheese Mac 'n' Cheese

Ingredients
for 2 servings

1 box mac 'n' cheese
¼ cup grated monterey jack cheese
¼ cup grated mozzarella cheese
¼ cup grated cheddar cheese
¼ cup grated parmesan cheese
pepper, to taste

Preparation

  1. Cook 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add monterey jack cheese, mozzarella cheese, cheddar cheese, parmesan cheese and pepper, stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!


13. Fried Mac ‘n’ Cheese Sticks

Ingredients
for 30 sticks

8 oz elbow pasta
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 teaspoon salt
½ teaspoon pepper
2 cups sharp cheddar cheese, shredded
2 cups flour
4 eggs
2 cups bread crumbs

Preparation

  1. Bring 3 quarts (3 L) of water to a boil and cook elbow pasta. Stir occasionally for 7 minutes, or until al dente.
  2. In a saucepan over medium-low heat, melt butter completely and whisk in flour for 2 minutes to create a light roux.
  3. Add milk to the roux and season it with salt and pepper. Stir continuously until the sauce fully thickens.
  4. Gradually add cheese to your sauce and stir until fully combined.
  5. Add cooked pasta to your cheese sauce and stir until each noodle is fully coated.
  6. Remove mac ‘n’ cheese off the heat and pour onto a parchment-lined baking sheet. Spread evenly and freeze for 2 hours in the freezer.
  7. Cut the frozen mac ‘n’ cheese into sticks.
  8. Batter sticks in flour, egg, and bread crumbs.
  9. Preheat a pot of oil to 325°F (170°C).
  10. Fry for 2-3 minutes or until golden brown, then drain on a paper towel.
  11. Enjoy!


14. Microwave 5-Minute Mac 'N' Cheese

Ingredients
for 1 serving

½ cup elbow macaroni
½ cup water
3 tablespoons milk
salt, to taste
pepper, to taste
¼ cup shredded cheddar cheese
fresh chive, to garnish, optional

Preparation

  1. Mix the macaroni, water, and salt in a microwaveable mug.
  2. Microwave for 2-3 minutes, then stir.
  3. Add the milk, cheese, salt, and pepper, then stir.
  4. Microwave for another 30 seconds, stir, and garnish with a sprinkle of chives.
  5. Enjoy!

15. Hidden Veggie Mac & Cheese

Ingredients
for 6 servings

1 lb elbow macaroni, cooked al dente
½ cup water
1 cup cauliflower floret
1 cup butternut squash, diced
1 cup carrot, sliced
2 cups milk
2 cups cheddar cheese, shredded
4 oz cream cheese

Preparation

  1. Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
  2. Add everything into a blender, including cooking water, and blend until smooth.
  3. Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
  4. Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
  5. Enjoy!


16. Vegan Mac ‘n’ Cheese

Ingredients
for 4 servings

2 yellow potatoes, peeled and cubed
1 medium carrot, peeled and cut into 1-inch (2.5cm) pieces
1 medium onion, peeled and quartered
½ cup cashew
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons nutritional yeast
1 lb macaroni, cooked
GARNISH

paprika, to taste

Preparation

  1. Add vegetables to a large pot or Dutch oven of boiling water. Cover and allow the vegetables to cook for 10 minutes, until the potatoes are fork-tender.
  2. Remove boiled vegetables from water and save 1½ - 2 cups (360 ML) of the water.
  3. Add vegetables, cashews, and seasonings to a blender with half of the reserved water. Blend, adding a few tablespoons of water at a time until the desired consistency is achieved.
  4. Pour vegetable puree over the macaroni and stir to incorporate before serving.
  5. Enjoy!


17. Chili Mac 'n' Cheese

Ingredients
for 4 servings

1 lb lean ground beef
1 small white onion, diced
2 tablespoons garlic, minced
14.5 oz diced tomato
7 oz kidney bean
7 oz black bean, half of a can
1 ½ tablespoons chili powder
1 ½ teaspoons cumin
1 teaspoon seasoned salt
3 ½ cups chicken broth
10 oz cavatappi pasta, or any other pasta
3 cups sharp cheddar cheese, shredded
OPTIONAL TOPPINGS

sharp cheddar cheese, shredded, as desired
sour cream, as desired
cilantro, as desired

Preparation

  1. In a large pot, cook ground beef and onions over medium high heat until browned.
  2. Add minced garlic and cook for an additional two to three minutes. Carefully drain any excess fat.
  3. Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil.
  4. Add the pasta, and cook according to package instructions.
  5. Stir in the cheese, and cook for an additional five minutes, or until thickened.
  6. Serve with your favorite toppings.
  7. Enjoy!


18. Cauliflower Mac ‘N’ Cheese

Ingredients
for 2 servings

1 head cauliflower
salt, to taste
pepper, to taste
¼ cup sour cream, or greek yogurt
½ cup shredded cheddar cheese
fresh parsley, chopped, optional

Preparation

  1. Cut cauliflower into small florets, about 4 cups (1.2 kg).
  2. Add cauliflower florets into a 6-quart (6 L) Dutch oven of boiling water and boil for 5 minutes.
  3. Drain the cauliflower in a colander, and return to the pot. Reduce heat to low.
  4. Add in salt, pepper, and sour cream, and stir until thoroughly combined.
  5. Stir in cheddar cheese until melted.
  6. Remove from heat. Top with parsley (optional).
  7. Enjoy!


19. Mac And Cheese Bun Burgers

Ingredients
for 3 servings

1 lb macaroni
4 tablespoons unsalted butter
8 oz shredded sharp cheddar cheese
8 oz shredded parmesan cheese
8 oz american cheese, cubed
12 oz whole milk
1 tablespoon salt
1 tablespoon mustard powder
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1 ½ cups all-purpose flour
4 eggs, beaten
1 ½ cups panko breadcrumb
vegetable oil, for frying
1 ½ lb ground beef, formed into hamburger patties
salt, to taste
pepper, to taste
red onion, sliced, to serve
tomato, sliced, to serve

Preparation

  1. Prepare macaroni according to package directions. Drain the macaroni in a colander and return to the pot.
  2. Add butter, cheddar cheese, Parmesan cheese, American cheese, milk, salt, mustard powder, cayenne to the pot. Turn heat up to medium-low and stir until cheeses are melted and all ingredients are well combined.
  3. Remove the pot from the heat and pour onto a parchment paper-lined sheet tray. Spread evenly with a spatula, cover with plastic wrap, and refrigerate for at least 30 minutes.
  4. Once cooled, use a ring mold or rounded container roughly 4-inches (10 cm) in diameter to cut out 6-8 “buns.”
  5. Place flour, eggs, and bread crumbs in three separate bowls.
  6. Dip each macaroni bun in flour, then egg, and finally bread crumbs, coating evenly.
  7. Preheat vegetable oil to 350°F (175°C).
  8. Place the macaroni buns gently in oil and fry 3-4 minutes, until golden brown. Remove with a slotted spoon and drain on paper towel-lined plate.
  9. Season hamburger patties liberally with salt and pepper. In a cast-iron skillet over high heat, sear patties to desired doneness, flipping halfway through.
  10. Place burger between two mac and cheese buns and top with sliced onions and tomatoes.
  11. Enjoy!


20. Bacon Mac 'n' Cheese

Ingredients
for 2 servings

1 box mac 'n' cheese
1 cup bacon, cooked
¼ cup grated monterey jack cheese
¼ cup grated mozzarella cheese
pepper, to taste

Preparation

  1. Prepare 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add cooked bacon, monterey jack cheese, mozzarella cheese and pepper, stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!

 

21. Green Mac ‘n’ Cheese

Ingredients
for 12 servings

4 cups fresh spinach, packed
½ cup fresh parsley
2 ½ cups milk, divided
5 qt water
1 tablespoon salt
1 lb elbow macaroni
¼ cup butter
¼ cup flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon salt
1 lb white cheddar
½ cup mozzarella cheese

Preparation

  1. In a food processor, combine the spinach, parsley, and ½ cup (120 ml) milk, and process until evenly mixed.
  2. In a large pot, bring water and 1 tbsp salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
  3. In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
  4. Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
  5. Add in the cheddar cheese and mix until well incorporated.
  6. Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
  7. Mix in the pasta and pour into a casserole dish.
  8. Top the macaroni with mozzarella and broil for 5 minutes.
  9. Enjoy!


22. 3-ingredient Mac & Cheese

Ingredients
for 3 servings

5 cups milk
1 lb elbow macaroni, dry
2 cups cheddar cheese, shredded

Preparation

  1. In a large pot, bring the milk to a boil.
  2. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
  3. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
  4. Enjoy!


23. Easy One-pot Mac ‘n’ Cheese

Ingredients
for 6 servings

5 cups whole milk
1 box elbow macaroni
½ cup butter
2 cups cheddar cheese
salt, to taste
pepper, to taste
fresh parsley, to serve

Preparation

  1. In a large pot on medium-high heat, gently heat the milk to a simmer.
  2. Add in the elbow macaroni. Cook until the pasta is tender.
  3. Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
  4. Sprinkle with parsley and serve!
  5. Enjoy!


24. Broccoli Cheddar Mac 'n' Cheese

Ingredients
for 2 servings

1 box mac 'n' cheese
1 cup broccoli, cooked
½ cup grated cheddar cheese
pepper, to taste

Preparation

  1. Prepare 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add cooked broccoli, cheddar cheese, and pepper stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!


25. Pumpkin Mac ‘n’ Cheese

Ingredients
for 4 servings

500 g (2 ¼ cups) pumpkin, or squash, chopped
2 tablespoons oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried sage
SAUCE

40 g (⅓ cup) butter
40 g (⅓ cup) flour
600 mL (2 ½ cups) milk
¼ teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon pepper
200 g (2 cups) cheddar cheese
25 g (¼ cup) parmesan cheese
250 g (2 ½ cups) macaroni pasta, cooked and drained
TOPPING

50 g (½ cup) cheddar cheese
50 g (½ cup) mozzarella cheese
25 g (¼ cup) parmesan cheese

Preparation

  1. Preheat the oven to 190°C (375°F)
  2. Chop up the pumpkin into chunks and place on a baking tray.
  3. Drizzle over the oil, salt, pepper, and ground sage, and coat evenly with your hands.
  4. Roast in the oven for 20 minutes.
  5. Once cooked leave to cool slightly and blend ⅓ of the pumpkin, set aside.
  6. For the sauce, in a large ovenproof pan, melt the butter over a medium-low heat.
  7. Gradually mix in the flour to create a roux.
  8. Add the milk in 4-5 parts stirring well in between.
  9. Continue to stir and cook the sauce for a further 5-10 minutes or until the sauce is simmering and thickened.
  10. Stir in the ground nutmeg, garlic powder, pepper, cheddar, and Parmesan.
  11. Stir in the blended pumpkin.
  12. Stir in the remaining whole pumpkin and macaroni, mix until combined.
  13. Top with the cheddar, mozzarella, and Parmesan.
  14. Grill for 10 minutes at 200°C (400°F) until the cheese is brown and bubbling.
  15. Serve.
  16. Enjoy!