Creamy Pumpkin Mac and Cheese
If you love classic mac and cheese, you'll adore this ultra-creamy version with Hokkaido pumpkin, for example, from REWE Regional, topped with a crunchy topping! Butternut or muscat pumpkin can also be used. However, these varieties need to be peeled before cooking, as their skin is a bit tougher.
Ingredients · Servings 4
- 300 g Hokkaido pumpkin, zB from REWE Regional
- 1 onion
- 4 sprigs of sage
- 40 g Butter
- 150 g Gruyère cheese
- 150 g Cheddarkäse
- 450 ml vegetable broth
- 40 ml apple juice
- 120 ml Stage
- 1 tsp salt
- 400g Pasta
- 4 tablespoons of vegetable oil
- 5 tablespoons breadcrumbs
- 0.5 tsp ground nutmeg
- Salt
- Pfeffer
Method · 30 min
- Halve and deseed the pumpkin, then cut it into large chunks. Peel and finely dice the onion. Grate the cheese and pick the sage leaves. Finely slice two-thirds of the sage leaves. In a pot, sauté the diced onion in a little butter over medium heat, then add the pumpkin and simmer for about 2 minutes. Deglaze with vegetable broth, apple juice, and cream, and season with salt. Depending on the size of the pumpkin pieces, cook everything until tender, about 12-15 minutes.
- Meanwhile, heat vegetable oil in a pan and fry the sage leaves for about 2 minutes. Drain on a kitchen towel. In the same pan, toast the breadcrumbs in the frying oil along with the sage strips and a little salt until golden brown, then drain as well.
- Cook the pasta according to package directions in salted water. Puree the cooked pumpkin until tender and reduce the heat. Gradually add the grated cheese, stirring constantly, until melted and a creamy sauce has formed.
- Drain the pasta and add it to the sauce. Season to taste with salt, pepper, and nutmeg, and mix briefly. Serve with the crispy topping and fried sage leaves. Enjoy!
