You’ll Need
For the Mac
300g macaroni, cooked
250g cooked roast turkey, shredded
6 rashers smoked streaky bacon, cooked and chopped
40g butter
2 garlic cloves, crushed, 250ml whole milk, 150ml double cream
180g pumpkin purée, 150g mature Cheddar, grated
75g mozzarella, grated, 40g Parmesan, grated, 1 tsp Dijon mustard
1 tsp smoked paprika, ½ tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
Crispy Sage Crumb
60g panko breadcrumbs
20g melted butter
1 tsp dried sage
20g grated Parmesan
Optional but Dangerous
Crispy fried onions
Hot honey
Jalapeños
Ranch dressing
Extra bacon
Method
Preheat your air fryer to 180°C.
Melt the butter in a saucepan and gently cook the garlic for 30 seconds until fragrant.
Stir in the pumpkin purée, milk and double cream until smooth.
Add the Dijon mustard, smoked paprika, onion powder, salt and black pepper.
Stir in the mature Cheddar, mozzarella and Parmesan until completely melted into a smooth cheese sauce.
Fold in the cooked macaroni, shredded turkey and chopped bacon until everything is thoroughly coated.
Spoon the mixture into individual ovenproof bowls or one heatproof dish that fits inside your air fryer.
Mix together the breadcrumbs, melted butter, dried sage and Parmesan.
Scatter the topping evenly over the mac and cheese.
Air fry for 10–12 minutes, until bubbling around the edges with a crisp golden topping.
Finish with any optional toppings before serving.
Serve immediately while the cheese is beautifully molten and the topping is still crisp.