You can never go wrong with a classic mac ‘n’ cheese to fill you up. The 2018 winner of MasterChef UK, Kenny Tutt, takes the spotlight in this week’s Chefs Series with his pumpkin version of the classic pasta dish.
From bank manager to MasterChef champion, Kenny Tutt has more than proven his cooking chops. Following the opening of his restaurant and cooking school Pitch, Kenny continues to make strides in his career with the launch of eatery The Bayside Social in Worthing.
Recently, Kenny has teamed up with Boursin® the nation’s favourite indulgent cheese, which has partnered with UK charity FoodCycle – bringing people together and inspiring creativity in the kitchen, to convert food that would otherwise go to waste into easy, affordable and surprisingly mouth-watering meals.
Roasted Pumpkin Mac ‘N Cheese – serves 4/5
1 Pumpkin or butternut squash (approx. 1kg)
150g Garlic & Herb Boursin
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
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- 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 it 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.