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How to make Pumpkin and pancetta macaroni cheese

Yield = 4
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 300g dried macaroni
  • 50g butter
  • 6 slices pancetta
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup plain flour
  • 2 cups milk
  • 1 1/2 cups grated tasty cheese
  • 600g butternut pumpkin, peeled, coarsely grated

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Cook macaroni in a large saucepan of boiling water, following packet directions, until just tender. Drain.
  • Step 2 Meanwhile, melt 10g butter in a medium saucepan over medium-high heat. Add pancetta and nutmeg. Cook for 2 to 3 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel.
  • Step 3 Melt remaining butter in pan. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Gradually add milk, stirring until smooth and combined. Return to heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Stir in cheese and pumpkin.
  • Step 4 Roughly chop pancetta into small pieces. Place macaroni in a large heatproof bowl. Add cheese sauce and pancetta. Season with salt and pepper. Stir until well combined. Spoon into a greased 7cm-deep, 13cm x 24cm (base) 8 cup-capacity baking dish. Bake for 20 to 25 minutes or until golden. Stand for 5 minutes. Serve.