Craving something warm, comforting and utterly delicious? Give our Pumpkin Jalapeño Mac and Cheese a go. It’s the perfect warmer on a chilly fall day.
Ingredients:
|
400g dried macaroni 2 teaspoons unsalted butter 1 can organic pumpkin puree 1/4 cup heavy cream |
1/4 cup whole milk 1/2 cup vegetable broth 2 cups cheddar cheese, shredded 1 jalapeno, diced |
Method:
Bring a large pot of salted water to a boil. Cook macaroni according to package directions. Drain, and set aside.
In a pot on medium heat, melt butter. Add pumpkin, and stir in whipping cream and milk. Add vegetable broth, and stir until well encorperated.
Gradually add cheese and stir until melted. Finally, add diced jalapeno, then blitz together using a hand-held immersion blender.
Add cooked pasta to the sauce, mix until well combined, and serve immediately.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
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