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Pumpkin and pancetta macaroni cheese
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate classic mac 'n' cheese with savory pancetta and sweet pumpkin for a gourmet twist.
Ingredients:
  • 300g dried macaroni
  • 50g butter
  • 6 slices pancetta
  • 0.63 gm ground nutmeg
  • 62.50 ml plain flour
  • 515.00 gm milk
  • 375.00 ml grated tasty cheese
  • 600g butternut pumpkin, peeled, coarsely grated
Instructions:
  • Preheat oven to 200C/180C fan-forced. Boil macaroni in a large saucepan until al dente according to package instructions, then drain.
  • In a medium saucepan over medium-high heat, melt 10g butter until sizzling. Add pancetta and a sprinkle of nutmeg, cooking each side for 2 to 3 minutes until beautifully golden and crisp. Place on a plate lined with paper towel to drain.
  • In a pan, melt the remaining butter. Add flour and cook, stirring, until bubbling (1 to 2 minutes). Remove from heat. Gradually stir in milk until smooth. Return to heat and cook, stirring, until mixture boils and thickens (about 5 minutes). Stir in cheese and pumpkin.
  • Chop pancetta into small pieces. Combine macaroni, cheese sauce, and pancetta in a large heatproof bowl. Season with salt and pepper. Mix until well combined. Transfer to a greased baking dish. Bake until golden, about 20-25 minutes. Let stand for 5 minutes before serving.

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