JACK O LANTERN MAC AND CHEESE RECIPES

Steps:

• Preheat the oven to 400°F Cut the bread into 2 triangles for jack o’ lantern eyes, 1 large mouth, and 1 stem.
• Bring a large pot of generously salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Use a slotted spoon to transfer the cauliflower to a blender. Add the macaroni to the boiling water and cook until just tender, about 4 minutes. Drain and transfer to a 9-inch pie dish.
• While the macaroni cooks, add the cream, mustard, and 1 1/2 cups cheese to the blender. Puree until smooth. Season to taste with salt and pepper. Pour over the macaroni and gently stir until well-combined. Top with the remaining 1/2 cup cheese, then the pumpernickel croutons.
• Bake until bubbling, about 15 minutes.

Steps:

• Rinse, dry, hollow out and carve 8 medium red peppers (capsicums) into jack-o-lanterns, set aside. 
• Boil macaroni in water according to packet instructions or until al dente.
• While macaroni is cooking, chop vegetables. 
• When cooked, remove macaroni from the pot, drain and place in a large mixing bowl. Add vegetables to the same pot and cover with water. Cook for ~7 minutes or until pumpkin can be pierced with a fork. Drain water. 
• Place cooked vegetables, cheddar cheese, cream cheese, milk, salt and stock powder into a blender or food processor. Blend until a smooth sauce forms. 
• Pour vegetable sauce over the cooked pasta and stir until well combined. 
• Serve macaroni in red pepper jack-o-lanterns as is or fill and bake in the oven at 200°C/392°F until red peppers are cooked to your liking.