Butternut Squash Macaroni Cheese
Classic mac and cheese with added seasonal roasted butternut squash.
Ingredients
- 1 large butternut squash peeled and cut into 2.5cm/1in chunks
- 2 tsp olive oil
- 300 g macaroni
- 50 g butter
- 50 g plain flour
- 1 tsp English mustard powder
- 500 ml milk
- 200 g extra-mature cheddar or vegetarian alternative grated
- 50 g parmesan or vegetarian alternative grated
Instructions
- Preheat the oven to 220℃/Fan 200℃/Gas 7
- Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 minutes until tender. Meanwhile cook the macaroni following the pack instructions then drain.
- Melt the butter in a pa and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce stirring constantly.
- Take the sauce off the heat and mash in â…“ of the squash with the cheddar and half of the parmesan. Season then stir in the drained macaroni with the remaining squash.
- Tip into an ovenproof dish scatter with the remaining parmesan and bake for 15 minutes until golden and bubbling.