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!
Serves66
Cook time30 mins30 minutes
Prep time10 mins10 minutes, + 10 mins cooling time
+ 10 mins cooling time
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the macaroni in a saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
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.
Step 3
Combine milk and mascarpone in a jug. Coarsely shred the chicken. Stir into the onion mixture with the cheddar, macaroni and milk mixture. Season.
Step 4
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.
