8°C
Enjoy all the usual indulgence and comfort of mac and cheese with a seasonal twist. Mixing butternut squash into this sauce gives your mac and cheese a sweet and earthy flavour, as well as a vibrant colour.
This recipe serves two and can be made in advance and frozen for later.
Ingredients
1 large butternut squash
30g unsalted butter
30g plain flour
300ml milk
150g grated cheddar
200g macaroni (or any pasta you have in the larder)
Dried mixed herbs
Salt and pepper
Olive oil
Pine nuts and fresh basil to serve (optional)
Method
Roast your butternut squash
- Preheat the oven to 200°c
- Cut a butternut squash in half lengthwise and scoop out the seeds from each half
- Place them on a baking tray cut side down and drizzle with olive oil and a pinch of salt
- Put in the oven to roast for 25-30 minutes, or until the squash is soft throughout
- Turn the oven down to 180°c ready for baking the macaroni cheese later
Cook the pasta
- Bring a pan of water to the boil and add salt
- Add 200g of pasta and boil for 7-9 minutes, until soft with a slight bite (it will continue to cook in the oven later)
Make your cheese sauce
- Put a medium saucepan over a medium heat and add in 30g of butter. Let it melt and begin to foam before adding in 30g of plain flour.
- Cook the butter and flour together, stirring occasionally for 2-3 minutes
- Gradually pour 300ml of milk into the pan in four stages, mixing well after each addition until it forms a smooth sauce
- Take the pan off the heat and add in 100g of grated cheese
- Scoop out the soft butternut squash and add into the cheese sauce. Mix until the butternut squash breaks down into the sauce. For a smooth consistency (or to disguise the veg from squeamish children) you could mash it or use a hand blender.
- Season with salt, pepper and herbs
- Stir in the cooked pasta
Bake
- Turn the oven down to 180°c
- Spoon your pasta and sauce into an oven-proof dish and top with remaining 50g cheese
Bake in the oven for 25-30 minutes until golden on top
