Add some bacon and pumpkin chunks to this mac 'n' cheese recipe. Enjoy with a side salad.
Cheese Bechamel Sauce
Ingredients
2 cups Devondale Full Cream Milk, heated
50g Devondale Original Butter
1/4 cup plain flour
3/4 cup Devondale Shredded 3 Cheese Blend
1 tablespoon Dijon Mustard
Salt and pepper, to taste
Method
Melt butter in a saucepan over medium heat. Slowly add the flour, until combined
Add milk and whisk constantly until the sauce is well combined. Cook and continue to stir for another 5 minutes until the sauce is thick and glossy and coats the back of a wooden spoon
Stir through the cheese and mustard. Season to taste. Set aside, keeping warm
Bacon and Pumpkin Macaroni
Ingredients
500g pumpkin, peeled and diced into 2cm cubes
2 tablespoons olive oil
Salt
Pepper
4 rashers shortcut bacon, diced
300g dried macaroni
2 tablespoons chopped chives
1/2 cup Devondale Shredded 3 Cheese Blend, extra
Method
Pre-heat oven to 200°C (180°C fan forced)
Add pumpkin to a baking paper covered oven tray. Drizzle with olive oil and season with salt and pepper. Transfer to the oven for 20 minutes or until soft
Meanwhile, pan-fry the bacon until golden and crisp, set aside
Cook macaroni according to packet instructions. Drain and transfer back to the pot
Pour bechamel sauce over macaroni and stir with a wooden spoon. Add cooked pumpkin, bacon and chives. Stir to combine
Transfer macaroni to a grease proof, 8 cup capacity baking dish. Top with extra cheese and bake for 25 minutes or until golden and bubbling. Serve
