RECIPE

Macaroni And Cheese With Squash & Crunchy Hazelnut Butter And Sage Breadcrumbs

Name: Macaroni And Cheese With Squash & Crunchy Hazelnut Butter And Sage Breadcrumbs
Cook time: 1 h
Yield: 8

Recipe Created For

Braiser

Main Course

Pasta

Cook Time

Plus de 1 heure

Serving Size

Cook Mode

INGREDIENTS

For the breadcrumbs

3 tbsp unsalted butter
1 tbsp fresh sage, chopped
1 cup panko breadcrumbs
¼ cup Parmesan cheese, grated

For the macaroni

450 g short pasta of your choice (macaroni, cellentani, cavatappi or lumache)
¼ cup unsalted butter
¼ cup all-purpose flour
2 cloves garlic, finely chopped
3 cups 3.8% milk
1 cup heavy (35%) cream
1 cup pumpkin purée
2 tbsp sage leaves, chopped
¼ tsp cayenne pepper
¼ tsp nutmeg
2 cups Gruyère cheese, freshly grated
2 cups strong cheddar cheese, freshly grated
¼ cup Parmesan cheese, grated
Salt and pepper to taste

INGREDIENTS

For the breadcrumbs

3 tbsp unsalted butter
1 tbsp fresh sage, chopped
1 cup panko breadcrumbs
¼ cup Parmesan cheese, grated

For the macaroni

450 g short pasta of your choice (macaroni, cellentani, cavatappi or lumache)
¼ cup unsalted butter
¼ cup all-purpose flour
2 cloves garlic, finely chopped
3 cups 3.8% milk
1 cup heavy (35%) cream
1 cup pumpkin purée
2 tbsp sage leaves, chopped
¼ tsp cayenne pepper
¼ tsp nutmeg
2 cups Gruyère cheese, freshly grated
2 cups strong cheddar cheese, freshly grated
¼ cup Parmesan cheese, grated
Salt and pepper to taste

INSTRUCTIONS

Preheat the oven to 175°C / 350°F and place the rack in the centre.

Bring a 6.6-L Stockpot of salted water to a boil, then cook the pasta according to the package directions. Drain and set aside.

In a Braiser, over medium heat, melt the butter with the sage leaves. Cook for 2 to 3 minutes, until the butter foams and takes on a nutty fragrance. Remove from heat. Add the panko breadcrumbs and toss to coat. Transfer to a bowl, stir in the Parmesan, mix well and set aside.

In the same Braiser, melt the butter for the macaroni over medium heat. Add the flour and stir vigorously. Cook the roux for 1 to 2 minutes, stirring constantly. Add the garlic and cook for 30 seconds.

Gradually pour the milk and cream into the Braiser, stirring, and heat until the sauce thickens. Then add the pumpkin purée, sage, nutmeg and cayenne and mix well.

Stir in ¾ of the grated Gruyère and Cheddar cheeses (1½ cups each), then cook for 1 to 2 minutes, stirring constantly so that the cheeses are thoroughly melted. Remove from heat and adjust seasoning if necessary.

Add the pre-cooked pasta to the mixture, stirring to coat all the pasta.

Sprinkle with the remaining cheese, then sprinkle the sage breadcrumbs over the entire surface of the macaroni.

Bake for 25 to 30 minutes, or until golden brown. Finish cooking uncovered under the broiler if necessary.