Pumpkin & Bacon Macaroni Bake
3 tablespoons of olive oil
1 brown onion, chopped finely
3 good sized teaspoons of crushed garlic
200 grams of diced bacon
About 800 grams of pumpkin, peeled and cut into cubes approximately 2cm
1/4 of a teaspoon of dried chilli flakes
3 cups of chicken stock
300 grams of dried macaroni
About 400 ml of thickened cream
1 tablespoon of chopped fresh rosemary
2 cups of fresh breadcrumbs
(just crumble slices of bread with the crusts removed)
2 teaspoons of grated lemon zest
1 cup of fresh parsley leaves
About 1 1/2 cups of grated tasty cheese (packet is fine)
Salt and ground black pepper
Heat 1 tablespoon of oil in a non stick frypan over a medium heat
Add the onion, garlic and bacon and cook, stirring,
for about 3 minutes until the onion softens
Add the pumpkin and dried chilli flakes then stir to combine
Add half the chicken stock and cook for about 6 to 7 minutes
until the pumpkin begins to go soft
Stir in the macaroni, cream, rosemary and the rest of the chicken stock
Season to taste with salt and pepper then bring to a simmer
Reduce heat to low and cook for about 10 to 12 minutes
until the macaroni and pumpkin are tender
While the macaroni and pumpkin are cooking:
Put the breadcrumbs, lemon zest, parsley and about 1/3 of the cheese into a food processor
Process until you get fine crumbs then add the remaining oil and combine
Stir the rest of the cheese into the macaroni mixture
then put into a lightly greased baking dish
Sprinkle the crumb mixture across the top then bake
in a moderately hot oven until golden
(about 200 degrees, a little less for fan-forced)