Roasted Pumpkin Mac N Cheese | Boursin Cheese

Roasted Pumpkin Mac N Cheese

with Boursin Garlic & Herbs Cheese

“I love autumn and the food that goes with the season. Big bowls of super comforting sharing food offer really good ways to use up the most often wasted fare. Cheese is a top ten food waste item which is crazy to think about with the work that goes into making it and of course how delicious it is. This dish brings the humble Mac N Cheese to the next level with the addition of punchy Boursin and sweet roasted pumpkin.” –Kenny Tutt

View the Ingredients List
  • Level easy

  • Prep time 15 MIN

  • Cook time 75 MIN

  • Total time 90 MIN


Your Turn To Create

For Roasted Pumpkin Mac N Cheese
  • Preheat your oven to 190°C/375°F/gas 5.
  • Peel the pumpkin or squash, halve lengthways, then scoop out and discard the seeds. Chop into roughly 2cm chunks and place on a large baking tray. Drizzle with a little oil, season with salt and pepper and roast in the oven for 35-40 minutes until soft and caramelised.
  • Melt the butter in a large, deep pan over a medium heat then add the finely chopped onions and cook for 10 minutes or until soft. Reduce the heat to low and then stir in the flour. Whisk in the milk, a little at a time, until the sauce is smooth and glossy. Don't worry if it starts off a little lumpy, these will soon disappear.
  • Add two-thirds of the cheese to the pan, and half the Boursin, and stir until melted. Grate in a little nutmeg and season to taste with salt and pepper. Simmer for a few minutes or until thickened and silky, stirring occasionally.
  • Cook the macaroni in a large pan of boiling salted water for just 2-3 minutes as this will continue to cook when baked.
  • Add the roasted pumpkin to the cheese sauce and stir well. Fold the cooked pasta through the sauce, then tip into a family sized baking dish.
  • Sprinkle over the remaining cheese and the rest of the crumbled Boursin. Finish with a good handful of breadcrumbs, fresh sage leaves and a drizzle of oil. Bake in your preheated oven for 30-35 minutes or until golden and bubbling. This is lovely served with some steamed buttered vegetables or some slow roasted tomatoes.
  • Serves 4-5
  • 1 Pumpkin or butternut squash (approx. 1kg)

  • 150g Boursin Garlic & Herbs

  • 150g Macaroni

  • 150g Leftover mixed cheese, grated (Cheddar, Red Leicester, Parmesan, Comté)

  • 1 Small white onion, finely chopped

  • 50g Unsalted butter

  • 100g Plain flour

  • 1 Litre semi-skimmed milk

  • 1 Nutmeg to grate or a pinch of powdered nutmeg

  • 150g Stale bread blitzed to a crumb

  • 3-4 Fresh sage leaves

  • Splash of vegetable oil

  • Salt and pepper