Macaroni cheese is the ultimate in cold weather comfort food. It transports many of us right back to the pleasures of childhood. It's tasty, creamy and filling. This colourful, healthier and more nutritious version is equally comforting and delicious. Perfect for autumn and winter meals.
Start by getting your pasta on to cook. Follow pack instructions and cook so that it's al dente. That is to say, soft but with a bit of a bite to it. Soggy pasta isn't the best.
250 g whole wheat macaroni
Pour into a colander to drain, then drop into a large greased ovenproof dish.
Meanwhile make a roux with the butter and flour. That is to say, melt the butter in a large pan over a medium heat. Stir in the flour until it forms a sort of dough. Then pour the milk in, a little at a time, stirring well between each bout. If the sauce gets lumpy beat with a whisk to get it smooth. Bring the sauce to a simmer, stirring all the time to prevent it going lumpy or sticking to the bottom of the pan. Let it bubble for three to four minutes. It should be thick enough to coat the back of a spoon.
60 g unsalted butter, 5 tbsp plain flour (all purpose flour), 600 ml whole milk
Turn the heat off and stir or whisk in the salt, pepper and smoked paprika. Follow with the cheese, keeping back a small handful for the top. Stir until melted.
1 tsp smoked paprika, ¼ tsp sea salt, good grinding of black pepper, 170 g cheddar cheese
Stir in the pumpkin purée until well combined. Check for seasoning and add more if you think it needs it.
275 g pumpkin purée
Pour the sauce over the pasta and stir until all of the pasta is covered in sauce.
Lay the tomato slices over the top, then scatter the remaining cheese over the top.
2 fresh tomatoes
Bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for 30 minutes until hot, bubbling and starting to brown on top. Alternatively place in a cold oven, turn it on and bake for 40 minutes. Either way, if the top isn't done enough to your liking, bake for a further five to ten minutes.
Notes
Use a sharp cheddar cheese for the best flavour. Mature, extra mature or vintage are all good.A little more or a little less pumpkin isn't going to hurt the recipe. Somewhere between 250g and 300g is fine. You can use tinned pumpkin purée or make your own. Head over to my pumpkin cake recipe to see how.Swap paprika for a good grating of fresh nutmeg.For plain macaroni cheese, leave out the pumpkin and swap the paprika for two teaspoons of English or Dijon mustard.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.