Butternut Macaroni Cheese
Creamy Butternut Squash Mac and Cheese: Indulge in this cozy and comforting dish featuring tender chunks of roasted butternut squash folded into a creamy, cheesy sauce. The macaroni is enveloped in a velvety smooth blend of extra-mature cheddar and Parmesan, creating the perfect balance of flavors and textures. Baked to golden perfection, this hearty mac and cheese is a delightful twist on a classic favorite, sure to warm both hearts and bellies.
— Constant Cookbook
Ingredients
- 1 large butternut squash , peeled and cut into 2.5cm/1in chunks
- 2 tsp olive oil
- 300g macaroni
- 50g butter
- 50g plain flour
- 1 tsp English mustard powder
- 500ml milk
- 200g extra-mature cheddar or vegetarian alternative, grated
- 50g Parmesan or vegetarian alternative, grated
Instructions
- Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.
- Melt the butter in a pan 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 a third of the squash with the cheddar and half 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 mins until golden and bubbling.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 828 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Carbohydrate Content: 94 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 1.49 milligram of sodium
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