Pumpkin Macaroni Cheese

500g of pumpkin , prepared weight, deseeded and cut into 4cm chunks (you can peel if the skin is very thick, but I usually leave it on)

20 sage leaves , finely chopped, plus 5 whole leaves for garnish

2 garlic cloves , finely chopped

1 tsp smoked paprika

40g of butter

40g of plain flour

500ml of semi-skimmed milk

¼ tsp nutmeg , freshly grated

125g of blue cheese , crumbled

225g of macaroni pasta

40g of breadcrumbs

4 tbsp of grated Parmesan

olive oil

salt

pepper

Directions at greatbritishchefs.com

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