My son is an unconditional fan of mac and cheese, like almost every young person in the whole wide world. My goal is always for him to eat vegetables and more vegetables, those that he seems to refuse more and more each time.
That’s why I invent different versions of his favorite dishes with vegetables.
This is one of them. The first day he tried them, he thought I had used a different cheese and that’s why the sauce had an orange color.
It only took one bite for him to fall head over heels: the sweet flavor and creamy texture of the pumpkin played their part and by the time he realized the pasta had quite a lot of that vegetable, he couldn’t stop eating. Mission accomplished!
Miyabi Damascus steel Japanese knife, Microplane Zester Premium grater, Revol round porcelain plates and Revol porcelain casserole.
Ingredients
- 500 g macaroni or tiburones
- 500 g pumpkin
- 1 onion
- 150 g milk
- 2 tablespoons flour
- 1 tablespoon nutmeg
- Salt and black pepper
- 100 g grated Parmesan cheese
- 100 g grated Pecorino cheese
- 100 g grated mozzarella cheese
- 150 g pancetta
- 2 tablespoons extra virgin olive oil
- 1 slice country bread
Preparation
- Cut the pumpkin into pieces. Season with salt and pepper and drizzle a little oil over it. Roast at 180ºC for about 30 minutes until the pumpkin is tender.
- When the pumpkin is ready, mash it well. Set aside.
- Cook in a Revol casserole the pasta in plenty of water.
- When the pasta is al dente, drain and rinse with cold water to stop the cooking.
- In two tablespoons of oil, brown the pancetta well. Then add the finely chopped onion. When it’s soft, add the flour. After a couple of minutes, gradually add the hot milk until you form a smooth, lump-free sauce.
- Then add the mashed pumpkin along with the cheeses and stir constantly until the sauce is uniform. Add the nutmeg and adjust the salt.
- Pour the pasta into the sauce and mix well.
- Toast the bread until it’s well browned and grind. Set aside
- Serve the pasta in some Revol plates that we can brown under the grill in the oven and serve directly.
- When the dishes are ready, sprinkle with the breadcrumbs and add a little grated cheese. Grill for a couple of minutes until the dishes are nicely browned. Serve very hot with a little more grated cheese for the biggest cheese lovers.
Miyabi Damascus steel Japanese knife, Revol round porcelain plates and Revol porcelain casserole.
