- TM 31
Ingredients
- 120 g mozzarella cheese, - chopped into chunks
- 120 g parmesan cheese, - chopped into chunks
- 650 g butternut pumpkin, - peeled and chopped into chunks
- 1 --- onion, - peeled and halved
- 4 clove garlic, - peeled
- 120 g shortcut bacon, - chopped into chunks
- 30 g butter
- 1 tablespoon vege stock concentrate, (or 1/4tsp salt)
- 1/4 tsp ground nutmeg
- 1 tbsp plain flour
- 70 g marscarpone cheese
- 190 g milk
- 250 g dry macaroni
- 6-8 leaves Sage
Accessories you need
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I'm cooking this todayRecipe's preparation
- Place mozzarella & parmesan into TMX bowl. Grate for 5 seconds on Speed 8. Set aside.
Place onion, garlic, pumpkin and bacon into TMX bowl. Lock the lid and chop by pressing the Turbo button 3-4 times.
Add butter and cook for 5 minutes at 100°, on reverse
"Counter-clockwise operation" on Speed 2.Add stock/salt, nutmeg, flour, marscarpone and milk. Cook for a further 5 minutes at100°, on reverse
"Counter-clockwise operation" on Speed 2.(While steps 3 and 4 are going, I cook the macaroni in a pot of boiling water on the stove. You don't want to completely cook it - 5 minutes in the boiling water is plenty of time because it will continue to cook in the oven.)
Drain the pasta and pour it into a heatproof casserole dish. Pour the sauce over the top and stir through. Top with the mozzarella and parmesan mix and garnish with sage leaves
Cook in the oven at 180° for approximately 20 minutes, until the cheese is golden and bubbly.
Tip
Adapted from How Sweet It Is blog - Roasted Butternut Baked Penne.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Absolutely delicious, thank you for a fabulous and easy recipe. Subbed the mascarpone for cream cheese. Veggie fussy husbeast had 2 serves and requested leftovers for lunch tomorrow (NOT a leftover eater 🤯). Thank you for helping me get some form of veggies into him! Plenty leftover to use as a side dish in a couple days as well (since he's "Mr leftovers" now!!!).
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Thermione arrived 30 Apr 2016!
SO so good! kids and I loved it. I only had about half the amount of pumpkin, and made the rest up with sweet potato and zucchini. Cauliflower would also work well. Omitted bacon as I am vegetarian, and used cream cheese instead of marscapone. Delicious
Very nice. Used 70g cheese in the sauce Instead of marscapone cheese. Didn't have any bacon so left it out. Turned out well. Thanks for posting.
Really enjoyable meal. Will definitely cook again - family loved it too. Thank you for the recipe.
Really tasty thanks! Didn't have enough pumpkin so added sweet potato and didn't have mascarpone so used Philly cream cheese and it was yummy!
I used Sweet potato instead of pumpkin and cream cheese instead of marscapone (only because that's that I had handy). I also split the batch when putting into oven trays and did one batch pasta and one batch using zoodles (zucchini noodles). The zoodle batch is a little watery but it tastes amazing and is so easy to make (I can't eat pasta) I haven't made the original to compare But will certainly make this again.
Very nice
love the addition of pumpkin to the traditional macaroni and cheese recipe. Super tasty.
this was really yummy, the whole family loved it.
Jess
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