Mac & cheese with pumpkin and chorizo

Name: Mac & cheese with pumpkin and chorizo
Prep time: 30 s
Cook time: 10 s
Total time: 40 s
Yield: 3
Ingredients: 2 cups fresh pumpkin (without the skin); 1 cup Fantino & Mondello diced chorizo; 2 tbsp butter; 2 tbsp flour; 400 ml of milk; 2 cups grated sharp yellow cheddar (or other); 2 tbsp pizza sauce; 2 cups grated mozzarella cheese; 4 cups cooked macaroni; 1/2 cup breadcrumbs; Pepper; Chives

Diced chorizo

Cheese lovers will be blown away by this mac & cheese recipe starring pumpkin and chorizo.

Portions

2-3 servings

Preparation

30 minutes

Cooking

10 minutes

INGREDIENTS

2 cups fresh pumpkin (without the skin)
1 cup Fantino & Mondello diced chorizo
2 tbsp butter
2 tbsp flour
400 ml of milk
2 cups grated sharp yellow cheddar (or other)
2 tbsp pizza sauce
2 cups grated mozzarella cheese
4 cups cooked macaroni
1/2 cup breadcrumbs
Pepper
Chives

PREPARATION

Bring a saucepan of water to a boil.
Immerse the fresh pumpkin in the boiling water and cook for 15 minutes.
Use a food processor to purée the pumpkin. Set it aside.
Preheat the oven to Broil.
In another saucepan, melt the butter and add the flour. Stir well with a wooden spoon to make a paste.
Slowly add the milk while whisking to prevent the mixture from sticking to the bottom of the saucepan.
Slowly add the grated cheddar cheese to the hot milk and stir until it melts.
Add the pizza sauce and stir.
Add 1 cup of the pumpkin purée, the cooked pasta and the chorizo cubes. Season with pepper.
Transfer the macaroni to an oven-proof casserole or individual ramequins. Top with mozzarella cheese and breadcrumbs.
Broil in the oven for 4 minutes.
Decorate with chopped chives.