Mac’n’cheese

For mac’n’cheese, preheat oven to 200° and line a baking sheet with parchment paper. Peel and core the pumpkin (there should now be 350-400 g of pumpkin flesh), cut into 1 cm thick slices and spread on the tray. Cook in oven (center) until tender, 18-22 minutes.

Meanwhile, cook pasta in salted water until well al dente (a little shorter than indicated on the package, they cook a little more in the oven), then drain in a colander. Grind white bread into crumbs in a lightning chopper. Melt 40 g butter with garam masala in a pan, fry the crumbs briefly (picture 1), add a little salt. Leave to cool on kitchen paper.

Put the pumpkin with ¼ l milk in a high blender jug and blend with a hand blender until smooth. Grease a baking dish (about 18 × 30 cm) with butter, mix both cheeses. Increase oven temperature to 220°.

Melt remaining butter in a large saucepan over medium heat. Add flour, whisk until smooth (Fig. 2) and deglaze with ¼ l milk. Stir until thickened, then pour in remaining milk. Bring to a boil, remove from heat and stir in a good two-thirds of the cheese until melted. Stir in pumpkin puree and season to taste with paprika or cayenne pepper, Worcester sauce, salt and pepper. Add macaroni to sauce and mix in well.

Pour the pasta into the baking dish, sprinkle with the remaining cheese and evenly distribute the buttered breadcrumbs over the top (picture 3). In the oven (center)

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