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- Bring a large pot of salted water to a boil over a high heat and cook the macaroni according to the package instructions until just al dente. Drain and set aside.
- Return the same pot to a medium-low heat. Add the butter and allow to melt, then whisk in the flour. Whisk constantly for 2-3 minutes until smooth. Pour in the milk a little at a time, whisking until smooth after each addition.
- Whisk in the mustard, cayenne, some salt and pepper and the nutmeg, if using. Add the pumpkin purée and the cheeses and stir for 3-4 minutes until the mixture forms a thick sauce. Taste and add more salt or black pepper as needed.
- Once the sauce is smooth, stir in the cooked macaroni. Divide between bowls, top with some extra Parmesan and serve with garlic bread.
Any other short pasta can be used as an alternative to Elbow macaroni, if you wish.
Vegetarian alternative can be used as an alternative to Parmesan, if you wish.
Per Serving: 288kcals, 13g fat (7.7g saturated), 30g carbs, 3.4g sugars, 13.1g protein, 0.6g fibre, 0.246g sodium
TOP TIP: For a baked version, preheat the oven to 190˚C/170˚C fan/gas mark 5. Stir a handful of breadcrumbs together with 1 tbsp olive oil and some grated Parmesan. Transfer the mac ‘n’ cheese to a baking dish and spread the breadcrumbs over the top. Bake for 20-25 minutes until golden and bubbling.