500g pumpkin (small cubes)
500g cauliflower (chopped to your desired size)
1 packet (500g) macaroni
Grated cheese (we use Colby)
2-3 cloves garlic
Salt & pepper
Feeds 5-7 people
Cube the pumpkin and take skin off. Roast or air fry pumpkin and garlic until brown and soft. Put in a container where you can mash with cream while it’s still hot. You can manually mash or use a hand held blender. Set aside.
Cook the macaroni in boiling water with table spoon of salt. When macaroni is al dente, mix in the cauliflower. Cook/boil for 3 to 5 minutes then drain water.
Once water is drained, pour pumpkin and cream mixture in the pot of macaroni and cauliflower. Mix well with the macaroni and cauliflower.
Sprinkle grated nutmeg, salt and pepper to taste. You can also add grated cheese at this stage to the mixture for more cheesy creamy taste. But my kids do not want cheese and are happy to eat it as is at this stage.
I pour all this in a baking pan and top with grated cheese (not a lot) and pop it in the oven at 180 degrees to further meld the flavours together and to melt the cheese on top.