Getting ready for cozy night in 😋🍂🎃. Full recipe below ⬇️ #pasta #pastaalforno #macandcheese #comfortfood #cheeselover —————- Serves: 4 Ingredients 300 g Conchiglioni 1 small pumpkin 250 g cavolo nero 200 g gorgonzola 30 g Grana Padano Salt & pepper to taste For the cheesy béchamel 500 ml milk 40 g butter 40 g plain flour 60 g Grana Padano Salt, pepper, and nutmeg to taste To prepare the béchamel, melt the butter in a casserole and add the flour to it. Cook for a couple of minutes on medium heat until well golden. Now pour in the milk, stirring with a whisk, and bring to boiling point while continuing to mix. Season with salt and pepper and a touch of nutmeg. The béchamel should be creamy, and with no lumps. Remove from the heat and stir in the grated Grana Padano until it melts. If there are lumps, pass the sauce through a sieve. To make the pumpkin pure, cut it into slices and follow this hack to speed up the preparation. Place the pumpkin in a microwave-safe dish and cover with film. Cook at maximum power for about 12 minutes in sessions of 3 minutes each as you don’t want the tray to overheat. When soft, remove from the tray, season with salt, pepper, a little grated cheese and drizzle over some oil and pulse it into a food processor until smooth. To get the pumpkin pure firm and remove the water excess, let it drain overnight in a fine sieve. Put it in a piping bag. Rinse the cavolo nero and discard the stalks. Cook in salted boiling water for about 4 minutes and let it cool down. Chop roughly. Drop the Conchiglioni in salted boiling water and cook until ‘al dente’. Drain the pasta and spread it onto a large tray. Drizzle with a little oil and let it cool. Now Spread a thick layer of béchamel in an ovenproof dish and top with the blanched cavolo nero and a little grated cheese. Now stuff each conchiglioni with the pumpkin pure and a cube of gorgonzola and lay them on top of the cavolo nero. Drizzle with the remaining béchamel and top with extra cheese. Bake at 180 until golden and crispy (about 20 mins)