Pumpkin Mac ‘n’ Cheese
If you’re the kind of person who usually avoids mac’n’cheese for health reasons, HelloFresh’s take is going to win you back. We’re using beautifully sweet and creamy pumpkin to substitute a fair amount of that cheese overload without losing any of the rich flavours. This one rewards your waistline as well as your tastebuds.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
1 clove
garlic
250 g
butternut pumpkin
1 tsp
vegetable stock
200 g
macaroni pasta
(Contains: Gluten;)
1
zucchini
50 g
Parmesan cheese
(Contains: Milk;)
30 g
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
20 g
sunflower kernels
1 tbs
parsley
Utensils
Cooking Steps
To prepare the ingredients, dice the brown onion and dice the pumpkin into 2 cm cubes. Peel and crush the garlic. Grate the zucchini and parmesan. Chop the sunflower kernels and parsley.
Preheat oven to 200ºC/180°C fan-forced.
In a large saucepan, heat the olive oil over a medium heat, add the onion and garlic and cook for 5 minutes or until the onion is soft. Add the pumpkin, vegetable stock powder, and water, and bring to a boil. Reduce to a medium heat and simmer for 10 minutes until the pumpkin is soft. Remove from the heat and blend the mixture until smooth.
Meanwhile, bring a large pot of salted water to the boil. Add the pasta and cook for approximately 5 minutes or until almost cooked (it will finish cooking in the oven). Drain and return to the pot, then stir through the pumpkin mixture, zucchini, half the Parmesan cheese, and season with salt and pepper. Pour into a baking dish, sprinkle the remaining Parmesan, breadcrumbs and sunflower kernels on top with a generous drizzle of oil. Place into the oven and cook for 15 minutes or until the top is golden and crunchy.
Garnish with the parsley and divide among bowls. We recommend you serve yourself first or you’ll be fighting over the last morsels!
