Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare
Squash puree
Sauce
Mac & cheese
Topping
How it's done
To prepare
Remove the seeds from the squash, cut into approx. 2 cm pieces. Peel and finely chop the onions.
Squash puree
Heat the butter in a pan. Add the squash and onion, season with salt, cover and cook for approx. 15 mins. until soft, puree.
Sauce
Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour.
Mac & cheese
Pour in all of the milk, bring to the boil while stirring, reduce the heat, season, simmer for approx. 5 mins., stirring occasionally, season.
Pour in the water, bring to the boil, add the macaroni, cook (uncovered) for approx. 10 mins. until al dente, stirring occasionally.
Add the cheese along with the squash puree, mix.
Topping
Roughly chop the pumpkin seeds. Heat the butter in a non-stick frying pan. Add the breadcrumbs and pumpkin seeds, toast for approx. 5 mins. until golden brown, season. Plate up the macaroni, sprinkle with the topping.
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