mac n cheese with roasted pumpkin
Macaroni in a really cheesey dijony mustardy sauce with chili, persian feta, tasty, mozzerella and parmessan cheese, baked and topped with extra cheese and a sprinkle of smoky paprika. An old Stephanie Alexander recipe - bloody delicious.
Ingredients
pumpkin, water, milk, pasta - macaroni, cream, cheese - tasty, cheese - mozzarella, cheese - parmesan, cheese - feta danish, butter, flour - plain, oil - blend, mustard., mustard, parsley, thyme, salt - table, pepper - white, stock - massal, salt - flakes, paprika - smoked, chilli - flakes, rosemary.
Preparation and storage notes
Serves 2 MICROWAVE: Remove plastic and 5-7 mins until hot. OVEN: remove plastic and place in oven for 10 -12 mins until hot. Serve with a crunchy green salad and a drizzle of olive oil.