Pumpkin Mac & Cheese

Heat the oven to 200°C, or 180°C fan. Grease a medium baking dish.

Boil the pumpkin in salted water for 12–15 minutes until tender. Drain, blend or mash until smooth, and set aside.

Cook the macaroni in a large pan of salted water until just tender, then drain.

Fry the bacon in a dry saucepan until crisp. Lift it out, leaving the fat in the pan, and add the butter. Stir in the flour for 1 minute, then gradually whisk in the milk.

Stir the pumpkin purée, mustard and two-thirds of the Cheddar into the sauce. Season, then fold through the macaroni and half the bacon.

Spoon into the dish. Mix the breadcrumbs with the oil, remaining Cheddar and bacon, scatter over the top, and bake for 20–25 minutes until golden and bubbling.