Pumpkin Cheese Fondue and Pumpkin Mac & Cheese
Ingredients
- 1 medium pumpkin
- 1 tbsp olive oil
- salt & pepper to taste
- 2 garlic cloves, minced
- 4 cups shredded Swiss cheese
- 1 cup heavy cream
- fresh chopped parsley to garnish
- sourdough bread cubes for dipping
- 2 small pumpkins
- 0.25 stick butter
- 1 tbsp flour
- 1 cup milk
- 1 pinch nutmeg
- 1.25 cups shredded cheese
- 0.5 cup panko bread crumbs
- 1 tsp thyme
- 1 tbsp olive oil
- 5 oz elbow macaroni, cooked
Instructions
- 1. Cut a ½-inch-thick lid off of the pumpkin, hollow out the inside of the pumpkin, and transfer the pumpkin to a baking tray. Drizzle olive oil over the inside of the pumpkin and season with salt and pepper. Transfer the baking tray to a preheated oven and cook at 400°F for 20-30 minutes.2. Add the garlic, shredded Swiss cheese, and heavy cream to the inside of the pumpkin and cook for another 20-30 minutes, stirring every 5 minutes.3. Garnish the pumpkin fondue with fresh chopped parsley and serve with sourdough bread cubes.
- 1. Roast the whole pumpkins in a preheated oven set to 325°F for about 20 minutes. Afterwards, cut a ½-inch thick lid off each pumpkin. Remove the seeds and scrape out the flesh until the walls are about ½-inch thick. Save the flesh for the next step.2. Heat the butter in a saucepan and add the flour while stirring constantly. Add the milk and pumpkin flesh and keep stirring until there are no clumps left. Season with nutmeg and add ¾ of the shredded cheese.3. Add the cooked noodles to the cheese sauce in the saucepan and mix until well combined. Transfer the finished macaroni and cheese to the hollowed-out pumpkins.4. In a bowl, mix the rest of the cheese with thyme, panko bread crumbs, and olive oil. Sprinkle the mixture over the macaroni and cheese and put the stuffed pumpkins back in the oven for 15 minutes.
