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1
Peel and de-seed the pumpkin then cut into 2cm (1 inch) cubes).
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2
Grease a 2L (8.5 US cup, 7 UK Cup) capacity baking dish, I find ceramic to be best.
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3
Add the oil to a saucepan with a lid and heat over medium heat.
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4
Slice the garlic and add to the oil, frying lightly until browned.
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5
Add the chili flakes, cinnamon stick, pumpkin cubes and water.
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6
Cover with the lid and cook over a medium heat until the pumpkin is soft (around 20 minutes).
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7
While the pumpkin is cooking, cook the macaroni in lightly salted water until al dente (according to package instructions for al dente al dente means that it still has a bit of a bite to it, you dont want mushy pasta folks) and once done drain well.
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8
Once cooked remove pumpkin mixture from the heat, take out the cinnamon stick and mash the pumpkin.
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9
You can use a stick blender if you want it really smooth, I just use our potato masher.
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10
Season lightly with salt and pepper.
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11
Add the cooked macaroni, pumpkin mixture, cream and milk into a bowl and mix together well.
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12
Ad the parmesan, mix well and spoon into the baking dish.
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13
Preheat the oven to 200C (390F).
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14
Chop your pancetta or bacon and fry over a low heat until light brown, add the rosemary and the ripped up bread and fry for a minute or two to crisp the bread up slightly and allow it to suck up all the bacon fat.
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15
Place in a food processor and pulse until everything is chopped well.
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16
Sprinkle the breadcrumbs over the top of the macaroni cheese and bake in the oven for 30 to 40 minutes, or until warmed though and brown on top.
