Pumpkin and Pancetta Macaroni Cheese

Pumpkin and Pancetta Macaroni Cheese

I don’t even remember making this if I’m honest.

Ingredients

• 300g dried macaroni
• 50g butter
• 6 slices pancetta
• 1/4 tsp ground nutmeg
• 1/4 cup plain flour
• 2 cups milk
• 1/12 cups grated tasty cheese
• 600g butternut

Method

Cook macaroni in a large saucepan for 12 mins. Drain.

Peel and grate pumpkin. Melt 10g butter in a pan and add pancetta and nutmeg. Cook for 2-3 mins or until crisp. Remove for pan and put on a paper towel. Melt remaining butter in pan. Ad flour and cook stirringfor 1min. gradually add milk, stirring until smooth. Cook stirring until mixture boils and thickens. Stir in cheese and pumpkin.

Chop pancetta into small pieces and add to pumpkin mixture. Add macaroni and season with salt and pepper. Pour into a greased casserole dish. Bake at 200C for 20-25 mins.

Stand for 5 mins before serving.