Ingredients

  • 1 pk macaroni (400g)
  • 1½ cups pumpkin, grated
  • 1½ cups cheese, grated
  • 1 tbsp. butter
  • 1 tbsp. flour
  • 1 cup milk
  • 1 dash Angostura bitters
  • 1 small onion, chopped
  • 1½ tbsp. ketchup
  • 1 stalk celery, finely chopped
  • 1 pimento pepper, finely chopped
  • ½ tsp. white pepper
  • pepper to taste
  • salt to taste
  • 1 small red sweet pepper, sliced (garnish)

 

Instructions

  • Make the White Sauce:
  • Melt butter in a saucepan or pot over a very low fire.
  • Add onion and allow to cook for 1 minute.
  • Stir in the flour gradually to a smooth paste.
  • Pour in the milk. Continue stirring.
  • Add white pepper.
  • Allow to simmer until thick. Stir gradually. Set aside.
  • Note: It is normal for the milk to form a “skin” while it cools. So don’t worry too much about that.
  • Boil macaroni. Drain. Place in a deep bowl. Then add the grated pumpkin. Mix well.
  • Note: We used raw grated pumpkin and not cooked pumpkin. This was to avoid overcooking the pumpkin and not deriving much nutritional value from the vegetable.
  • Add the white sauce, Angostura bitters, ketchup, celery, pimento, and 1 cup of cheese. Mix well.
  • Preheat oven at 400 degrees F.
  • Pour mixture in a well greased casserole dish.
  • Garnish with sweet pepper and the remainder of cheese.
  • Bake in 350 degrees F oven till golden brown, about 20 to 30 minutes. Allow to cool 10 minutes then Serve.

Recipes courtesy simplytrinicooking.com

Recipes