Loaded pumpkin mac ’n’ cheese
Take your mac 'n' cheese to the next level with Cooking Club member Greg Broderick's loaded pumpkin version. You'll be running back for seconds!
Note: + 10 mins cooling time
- 150g macaroni
- 3 middle bacon rashers
- 1 tsp olive oil
- 1 brown onion, finely chopped
- 300g peeled pumpkin, cut into 2cm pieces
- 1 cup (250ml) milk
- 250g tub mascarpone
- 1 Coles RSPCA Approved Australian Chicken Breast Fillet, cooked
- 2/3 cup (70g) shredded tasty cheddar
- 1/2 cup (45g) panko breadcrumbs
- 1/2 cup (40g) finely grated parmesan
Cook the macaroni in a saucepan of boiling water following packet directions or until al dente. Drain well.
Meanwhile, cut the streaky part of the bacon into 4cm strips and reserve. Coarsely chop the remaining bacon. Heat oil in a large deep frying pan over medium heat. Cook onion and chopped bacon, stirring occasionally, for 5 mins or until onion softens. Add pumpkin and cook, stirring, for 5 mins or until soft.
Combine milk and mascarpone in a jug. Coarsely shred the chicken. Stir into the onion mixture with the cheddar, macaroni and milk mixture. Season.
Preheat oven to 200°C. Combine breadcrumbs, parmesan and bacon strips in a bowl. Spoon macaroni mixture into six 1 1/2-cup (375ml) baking dishes. Sprinkle with breadcrumb mixture. Bake for 20 mins or until heated through.