Halloween Pumpkin Mac and Cheese by @applewood_cheese

50 min

4 servings

🧀

180 g

Applewood cheese bar

🧀

100 g

Applewood cheese

🍝

300 g

Elbow macaroni

🧈

30 g

Unsalted butter

🌾

30 g

Plain flour

🥛

120 ml

Whole milk

🥛

250 ml

Double cream

🎃

200 g

Pumpkin purée

🧄

1 tsp

Garlic powder

🌿

0.5 tsp

Dried oregano

🌶️

1 tsp

Paprika

🫙

0.5 tsp

Ground nutmeg

🧂

Salt

⚫

Black pepper

🌿

Chives

🍝

120 ml

Pasta water

  1. Preheat

    Preheat the oven to 180°C fan / 200°C conventional.

  2. Cook
    • Elbow macaroni
    • Pasta water

    Bring a large pan of salted water to the boil and cook the macaroni for 8–10 minutes until al dente, reserving around 120ml of the pasta water before draining.

  3. Melt
    • Unsalted butter
    • Plain flour

    Melt the unsalted butter in a saucepan over a low heat, then stir in the plain flour and cook for 30 seconds, whisking continuously.

  4. Whisk
    • Whole milk
    • Double cream

    Gradually whisk in the whole milk followed by the double cream until smooth.

  5. Stir
    • Pumpkin purée
    • Garlic powder

    Stir in the pumpkin purée, garlic powder, dried oregano, paprika, ground nutmeg, salt and black pepper, bring to a gentle simmer and cook for 5 minutes.

  6. Stir
    • Applewood cheese bar
    • Pasta water

    Remove the pan from the heat and stir in the grated Applewood cheese bar until smooth, loosening the sauce with a splash of the reserved pasta water if needed.

  7. Fold
    • Elbow macaroni

    Fold the cooked macaroni through the sauce before transferring to a lightly greased ovenproof dish.

  8. Sprinkle
    • Applewood cheese

    Sprinkle over the Applewood cheese and bake for 25–30 minutes until golden, bubbling and crisp around the edges.

  9. Garnish
    • Chives

    Garnish with chopped chives or parsley before serving.

Halloween Pumpkin Mac and Cheese by @applewood_cheese

50 min

4 servings

🧀

180 g

Applewood cheese bar

🧀

100 g

Applewood cheese

🍝

300 g

Elbow macaroni

🧈

30 g

Unsalted butter

🌾

30 g

Plain flour

🥛

120 ml

Whole milk

🥛

250 ml

Double cream

🎃

200 g

Pumpkin purée

🧄

1 tsp

Garlic powder

🌿

0.5 tsp

Dried oregano

🌶️

1 tsp

Paprika

🫙

0.5 tsp

Ground nutmeg

🧂

Salt

⚫

Black pepper

🌿

Chives

🍝

120 ml

Pasta water

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C fan / 200°C conventional.

  2. Step 2/9

    Bring a large pan of salted water to the boil and cook the macaroni for 8–10 minutes until al dente, reserving around 120ml of the pasta water before draining.

    🍝Elbow macaroni
    🍝Pasta water
    🍳Large pan
    🧺Colander

  3. Step 3/9

    Melt the unsalted butter in a saucepan over a low heat, then stir in the plain flour and cook for 30 seconds, whisking continuously.

    🧈Unsalted butter
    🌾Plain flour
    🍲Saucepan
    🥄Whisk

  4. Step 4/9

    Gradually whisk in the whole milk followed by the double cream until smooth.

    🥛Whole milk
    🥛Double cream
    🍲Saucepan
    🥄Whisk

  5. Step 5/9

    Stir in the pumpkin purée, garlic powder, dried oregano, paprika, ground nutmeg, salt and black pepper, bring to a gentle simmer and cook for 5 minutes.

    🎃Pumpkin purée
    🧄Garlic powder
    🌿Dried oregano
    🌶️Paprika
    🫙Ground nutmeg
    🧂Salt
    ⚫Black pepper
    🍲Saucepan

  6. Step 6/9

    Remove the pan from the heat and stir in the grated Applewood cheese bar until smooth, loosening the sauce with a splash of the reserved pasta water if needed.

    🧀Applewood cheese bar
    🍝Pasta water
    🍲Saucepan

  7. Step 7/9

    Fold the cooked macaroni through the sauce before transferring to a lightly greased ovenproof dish.

    🍝Elbow macaroni
    🍳Ovenproof dish

  8. Step 8/9

    Sprinkle over the Applewood cheese and bake for 25–30 minutes until golden, bubbling and crisp around the edges.

    🧀Applewood cheese
    🍳Ovenproof dish

  9. Step 9/9

    Garnish with chopped chives or parsley before serving.

    🌿Chives
    🔪Knife

Composition

Ingredients

Types

Dairy, Grains, Vegetables, Spices, Herbs, Other

Ingredients

Applewood cheese bar, Applewood cheese, Elbow macaroni, Unsalted butter, Plain flour, Whole milk, Double cream, Pumpkin purée, Garlic powder, Dried oregano, Paprika, Ground nutmeg, Salt, Black pepper, Chives, Pasta water

Notes

Applewood cheese bar (grated), Dried oregano (or Italian herbs), Salt (to taste), Black pepper (to taste), Chives (or parsley, finely chopped, for garnish), Pasta water (reserved, used to loosen the sauce if needed)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

Pescatarian, soy-free, Sugar-Free, Vegetarian

Calories

720 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 55g, Fat: 45g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 480mg, Sodium: 780mg, Potassium: 420mg, Iron: 1.8mg

Vitamins

Vitamin A: 420mcg, Vitamin B12: 0.9mcg, Vitamin D: 0.4mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Large pan, Saucepan, Whisk, Colander, Ovenproof dish, Knife, Measuring spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Halloween

Origin

Source

Platform

instagram

Original Creator

@applewood_cheese

Origin

Cuisine

British, Italian-American

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Melty, Crunchy

Flavors

Smoky, Cheesy, Savory, Warm Spiced

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (Store in an airtight container,Reheat thoroughly before serving), freezer : up to 2 months (Cool completely before freezing,Store in a freezer-safe airtight container,Thaw in the fridge overnight before reheating)