Australian chef Maggie Beer has revealed the secret ingredient she uses to cook the perfect macaroni cheese every time like pumpkin.
The cookbook author said you need large pasta tubes, cheddar and parmesan, Persian feta, and roasted pumpkin, which adds depth of flavor and a bit of sweetness that pairs well with the creamy, cheesy pasta.
“This dish will always bring back memories of my mom, I make it the way she did, with the delicious addition of pumpkin,” Maggie said in her video.
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Maggie Beer has revealed the secret ingredient she uses to cook the perfect macaroni cheese
The cookbook author said you need big pasta tubes, cheddar and parmesan cheese, Persian feta and surprisingly roasted pumpkin, which adds depth of flavor and a bit of sweetness that goes well with the creamy, cheesy pasta.
What do you need to make Maggie Beer’s macaroni cheese
Kent squash, peeled and diced
Large macaroni tubes
160 g unsalted butter
160 g flour
1 tsp grated nutmeg
300 g grated Parmesan cheese
Sea salt and pepper to taste
SOURCE: Maggie Beer
The restaurateur said she always uses “large tubes of pasta” for her macaroni dish because it can absorb more sauce.
After peeling the pumpkin and cutting it into small pieces, she sprinkled them with olive oil and verjuice and roasted them in the oven at 220 degrees Celsius for 15 minutes.
Meanwhile, she made the white sauce with butter, flour, milk, nutmeg, Parmesan cheese and salt and pepper as seasoning.
‘You have to melt the butter, I get more flavor in the white sauce if I let the butter turn nutty – nut brown. It needs that beautiful gold [colour], that’s nut brown. It’s not burnt butter,’ she explained.
“You start to smell it when it’s nutty, then you add the flour. You boil it before adding milk.’
As the sauce thickened, she stirred in the nutmeg and Parmesan cheese.
She took the pan off the stove and added the ‘crumbly, nice sharp cheddar’.
“The sharper the cheese, the better,” Maggie said.
She made the white sauce with butter, flour, milk, nutmeg, Parmesan cheese and salt and pepper for seasoning
In a bowl she combined the pasta tubes with the white sauce and seasoned the mixture with black pepper
To put it together, she spread a layer of macaroni pasta on the bottom of a casserole, followed by the roasted pumpkin and chunks of Persian feta.
In a bowl, she combined the pasta tubes with the white sauce, then seasoned the mixture with black pepper.
To assemble it, she spread a layer of macaroni paste on the bottom of a casserole dish, followed by the roasted pumpkin and chunks of Persian feta.
“Of course you can put everything together, you can do without the pumpkin, these are just memories of my mother and my love for pumpkin,” she said.
There’s something about Persian feta and pumpkin – they just go so beautifully together. So I divide that around the pumpkin.’
She finished the top layer with the rest of the macaroni pasta, sprinkled with Parmesan cheese.
Maggie baked the dish in the oven at 200 degrees Celsius for 10 to 15 minutes, until the top layer is golden and brown.
“Because this is in a glass bowl, it’s very different from being in a metal bowl, so that’s why I put it on the grill for the last five minutes,” she said.
She served the dish with a fresh garden salad.
“That’s so beautifully naughty,” Maggie said after tasting her macaroni cheese.