Truffle Pumpkin Mac and Cheese

I remember enjoying mac and cheese as a kid. Our yayas never made it from scratch. But I'd pester my mom and dad to buy those instant mac and cheese packets at the grocery. And I'd try my best to hog the cooked pasta all to myself!

Looking back now, they were hella expensive! And I feel so sorry  for being such a brat! I hope my future kids won't inherit that gene. Please, Lord!

Anyway, back to food.

Since I had a bottle of cheese sauce in the ref, I knew I had to make mac and cheese but of course, since I like to complicate things, I just had to have to put a twist to it.









Some truffle oil, dollops of pumpkin puree, iberico ham, and a sprinkling of flavored bread crumbs made this dish even more flavorful.

To make this, you'll need:
macaroni
pumpkin
salt, cayenne and black pepper
cheese sauce- I used Ragu
iberico ham
bread crumbs- I used rosemary foccacia from Bizu


Boil the macaroni until cooked (read packet instructions). Set aside and set aside a bit of pasta water too.


Chop pumpkin into small pieces and boil until soft. Drain then use a blender to puree or just mash it with a fork. Season with salt and pepper. Add this to the pasta then add the cheese sauce. Add a bit of pasta water if needed. Drizzle with a bit of truffle oil then mix well.


Top with iberico ham and bread crumbs, then bake in the oven until the bread crumbs are golden.

Enjoy!

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