Save to your scrapbook
Roast butternut mac & cheese
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
500g butternut squash, peeled, deseeded and cut into 4cm chunks
1 clove garlic, crushed
1 tbsp chopped fresh sage
1 tbsp olive oil
225g essential Waitrose Macaroni
40g plain flour
600ml essential Waitrose Semi Skimmed Milk
175g Waitrose Cornish Cheddar Mature, grated
1. Preheat the oven to 190ºC, gas mark 5. Put the squash in a roasting tin and scatter over the garlic and sage, then drizzle over the oil.Roast for 30 minutes until the squash is tender and golden.
2. Meanwhile, cook the macaroni in boiling water for 8–10 minutes
until tender. Drain well and set aside.
3. Melt the butter in a pan and stir in the flour. Remove from the heat and gradually stir in the milk to form a smooth sauce. Return to the heat and cook, stirring continuously, until it comes to the boil. Reduce the heat and simmer for 2 minutes. Remove the sauce from the heat and stir in two thirds of the grated cheese.
4. Preheat the grill to high. Stir the macaroni into the cheese sauce, then carefully fold in the squash, taking care not to break it up. Spoon the mixture into an ovenproof dish and scatter over the rest of the cheese. Place under the grill for 3–5 minutes until bubbling.
It’s easy to make a double quantity of this recipe, then divide it between two dishes. Use one freezer-proof dish and you can cover and freeze a batch for up to one month.
Typical values per serving:
per serving for 6
This recipe was first published in September 2015.