Pumpkin & Spinach Mac & Cheese

_INGREDIENTS:

• 500g pumpkin (skin on)
• 500g macaroni pasta
• 2 large onions
• 5 cloves of garlic, peeled
• 200g cheese
• 70g butter
• 70g plain flour
• 2 cups chopped spinach
• 1 tsp paprika
• 1 tsp smoked paprika
• Salt & pepper

INSTRUCTIONS:

1. Chop the pumpkin into pieces and roughly dice the onion.
2. Add the pumpkin, onions, and peeled garlic to a pot & cover with water. Bring to the boil and cook for 15 minutes until soft.
3. Once the pumpkin is soft, strain off the liquid, reserving 1 cup. Transfer the pumpkin, onion, and garlic to a blender, along with the reserved cup of liquid. Blitz until smooth.
   
4. Cook the pasta according to the packet instructions, then drain and set aside.
5. In a medium-sized pot, melt butter on low heat. When the butter has melted, add the flour and cook for 2-3 minutes, stirring constantly.
6. Pour in the pumpkin puree mixture and whisk to remove any lumps. As the pumpkin mixture thickens, season with salt, paprika and Dijon mustard. Whisk in 100g of the cheese.
   
7. Pour the pumpkin sauce over the pasta, add the chopped spinach & mix through. Taste for seasoning; add more salt if required.
   
8. Transfer the pasta to a baking dish. Scatter the remaining 100g of grated cheese on top. Bake at 180 degrees for 10-15 minutes, until golden brown on top.