Ingredients
1.2kg queensland blue pumpkin peeled and cut into small chunks
15g fresh rosemary roughly chopped
5g salt flakes
5g freshly ground black pepper
125ml Extra Virgin Olive Oil
60ml Verjuice
400g large macaroni
250g persian fetta
300g cheddar cheese grated
Cheese sauce
160g unsalted butter
160g plain flour
2.0L milk
1 tspn nutmeg grated
300g parmesan grated
To taste sea salt and pepper
1.2kg queensland blue pumpkin peeled and cut into small chunks
15g fresh rosemary roughly chopped
5g salt flakes
5g freshly ground black pepper
125ml Extra Virgin Olive Oil
60ml Verjuice
400g large macaroni
250g persian fetta
300g cheddar cheese grated
Cheese sauce
160g unsalted butter
160g plain flour
2.0L milk
1 tspn nutmeg grated
300g parmesan grated
To taste sea salt and pepper
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Methods
1
Line a roasting tray with baking paper, add the pumpkin, chopped rosemary, salt flakes and black pepper, drizzle with a little Extra Virgin Olive Oil & 1/4 cup Verjuice. Roast at 200C for half hour until the pumpkin starts to colour and is tender.
TO MAKE THE CHEESE SAUCE
2
Melt the butter in a medium sized pot and take to nut brown then add the flour, mixing well to combine. Remove from the heat and pour the milk in slowly, using a whisk to avoid lumps. Place back on the heat and continue to stir until the sauce starts to thicken, cooking for a few more minutes. When the sauce coats the back of a spoon, add the nutmeg and stir in the grated Parmesan, stirring continuously until the cheese has melted. Taste the sauce and add a little salt if necessary – be careful to only add salt after you’ve added the cheese as often the cheese is all the salt you’ll need. Directly cover the top of the sauce with cling film and set aside until needed.
3
Cook the macaroni in plenty of boiling salted water until al dente (15-20 minutes), drain and place in a large mixing bowl.
4
Add the cheese sauce to the macaroni and mix through well, then add the pumpkin and toss through gently, break up the Persian fetta and add this to the macaroni too. Pour the macaroni mixture into an oven proof dish, top with the grated cheddar and bake at 200C (given that every oven is different it could take between 10 and 20 minutes).
5
This recipe is a tradition in the Beer family and conjures up many wonderful memories! In celebration of sharing great food and making memories we have created the beautiful Shared Memories gift hamper.
1
Line a roasting tray with baking paper, add the pumpkin, chopped rosemary, salt flakes and black pepper, drizzle with a little Extra Virgin Olive Oil & 1/4 cup Verjuice. Roast at 200C for half hour until the pumpkin starts to colour and is tender.
TO MAKE THE CHEESE SAUCE
2
Melt the butter in a medium sized pot and take to nut brown then add the flour, mixing well to combine. Remove from the heat and pour the milk in slowly, using a whisk to avoid lumps. Place back on the heat and continue to stir until the sauce starts to thicken, cooking for a few more minutes. When the sauce coats the back of a spoon, add the nutmeg and stir in the grated Parmesan, stirring continuously until the cheese has melted. Taste the sauce and add a little salt if necessary – be careful to only add salt after you’ve added the cheese as often the cheese is all the salt you’ll need. Directly cover the top of the sauce with cling film and set aside until needed.
3
Cook the macaroni in plenty of boiling salted water until al dente (15-20 minutes), drain and place in a large mixing bowl.
4
Add the cheese sauce to the macaroni and mix through well, then add the pumpkin and toss through gently, break up the Persian fetta and add this to the macaroni too. Pour the macaroni mixture into an oven proof dish, top with the grated cheddar and bake at 200C (given that every oven is different it could take between 10 and 20 minutes).
5
This recipe is a tradition in the Beer family and conjures up many wonderful memories! In celebration of sharing great food and making memories we have created the beautiful Shared Memories gift hamper.
