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    Roast butternut mac & cheese

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4-6


    500g essential Waitrose 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 essential Waitrose butter
    40g essential Waitrose plain flour
    600ml essential Waitrose semi skimmed milk
    175g essential Waitrose extra mature cheddar, 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.

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    Cook's tip

    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.  


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