Pumpkin Mac & Cheese with Oat Bran Pangrattato

Name: Pumpkin Mac & Cheese with Oat Bran Pangrattato
Yield: 4
Cuisine: Oats

This Pumpkin Mac & Cheese with Oat Bran Pangrattato is a comforting autumn dish, packed with seasonal flavour and satisfying crunch.

Cooking Time 25 minutes

Skill Level Easy

Serves 4

Ingredients

For the mac & cheese

300g macaroni
30g butter
30g plain flour
500ml whole milk
200g pumpkin purée
120g mature Cheddar, grated
100g low-moisture mozzarella, grated
30g Parmesan, grated
1 tsp Dijon mustard
½ tsp garlic powder
¼ tsp ground nutmeg
Salt and black pepper

For the oat bran pangrattato

30g Mornflake Beta3 Oat Bran
40g panko breadcrumbs
1 tbsp olive oil
20g Parmesan, finely grated
6 sage leaves, finely chopped
½ tsp garlic powder
Pinch of salt

Shop the ingredients

6 PACKS

Beta³ Oat Bran

6 x 800g pack

38 reviews

Add to cart £19.80

Method

Preheat the oven to 200°C / 180°C fan.
Cook the macaroni in a large pan of salted boiling water for around 2 minutes less than the packet instructions. Drain and set aside.
Melt the butter in a large saucepan over a medium heat. Add the flour and cook for 1–2 minutes, stirring continuously.
Gradually whisk in the milk until smooth. Continue cooking for 4–5 minutes, stirring regularly, until the sauce has thickened.
Reduce the heat and stir through the pumpkin purée, Cheddar, 70g of the mozzarella, Parmesan, Dijon mustard, garlic powder and nutmeg. Season with salt and black pepper.
Fold the cooked macaroni through the sauce until completely coated, then transfer to a baking dish.
Scatter the remaining 30g mozzarella over the top.
Combine the Mornflake Beta3 Oat Bran, panko breadcrumbs, olive oil, Parmesan, sage, garlic powder and a pinch of salt. Scatter evenly over the macaroni.
Bake for 15–20 minutes, until bubbling and deeply golden on top.
Serve immediately while the mozzarella is hot and stretchy.

Prev Recipe