Ingredients: |
Ingredients: 400g (15 oz.) frozen spinach, thawed, drained and chopped
1 small onion
400g (15 oz.) puréed pumpkin (unsweetened), either fresh or canned
100g (4 oz.) Velveeta or other melting cheese
1 Tablespoon olive oil
400g (15 oz.) ground beef
80 ml (1/2 cup) water
salt, white pepper, nutmeg
500g (1.1 pound) macaroni noodles
40g (3 oz.) butter
40g (3 oz.) flour
750 ml (3+ cups) milk
grated Parmesan cheese
Note: non-metric measurements only approximated!
|
Directions: |
Directions:Defrost spinach and press all the water out. Cut onions into small pieces.
If using fresh pumpkin, peel, remove seeds and chop pulp into small cubes.
Heat oil in a pan and add onions. Brown till soft on medium heat.
Add pumpkin and ground meat.
Cook on medium-high heat for 8 minutes, ensure it doesn't burn.
Add about 80ml (1/3 cup) water, cover and cook further for 10-12 minutes.
After 8 minutes, add spinach. If using canned pumpkin, add it after 10 minutes.
Cook the macaroni according to package directions, minus two minutes. Drain.
Melt butter in small pot and add flour to make a roux. Sweat roux a few minutes and add 250ml (1 cup) of milk. Stir constantly on medium heat till thick.
Remove from stove and add remaining milk.
Return sauce to stove and cook till sauce is creamy, stirring constantly with a whisk.
Add Velveeta (or other melting cheese). Season with salt, white pepper and nutmeg. Spread some of the sauce on the bottom of a 9 x13-inch casserole pan.
Heat the oven to 180°C (350°F).
Mix the rest of the sauce with the meat and pumpkin.
Top with grated Parmesan cheese and bake for 20 minutes, until golden brown. |
This recipe for Pumpkin Macaroni and Cheese with Ground Meat is from