Crispy Creamy Mac’n’Cheese

@cheftosca

This mac’n’cheese offers the comforting combination of a crispy crust with creamy, cheesy pasta!

Easy

60 min

Ingredients

For the sauce:

For the pasta:

For topping:

Peel and roughly slice the pumpkin, potato and onion. Peel the garlic.
Cook the pumpkin, potato, onion, and garlic in a pot of water for 15 minutes or until they are soft.
Once the veggies are cooked, reserve the water for later use.
In a high-speed blender, combine the cooked vegetables, La Raclette Vegan, La Cooking, nutmeg, and salt.
Blend until smooth, adding reserved water gradually until you achieve the desired sauce consistency. It should be like a thick smoothie.
Cook the macaroni pasta in the veggie water according to the package instructions.
Drain the pasta and set it aside.
Preheat the oven to 190°C.
In a baking dish, mix the cooked pasta and the prepared sauce until well combined.
Sprinkle bread crumbs evenly over the pasta and sauce mixture.
Spread the grated La Raclette Vegan on top. Season with pepper to taste.
Place the baking dish in the preheated oven and bake under the grill until the top is golden brown, usually for about 10-15 minutes.
Garnish with additional pepper if desired.