This take on the traditional macaroni cheese is warming and comforting, and the butternut and sage only add to the delicious creaminess of the dish.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6. Put the squash, milk, garlic and 1 tsp sage into a large saucepan, season, cover and bring to the boil. Simmer for 15 minutes or until the squash is tender. Meanwhile, in a separate pan, boil the macaroni in salted water for 7 minutes, then drain.
Blend the squash mixture with a handheld stick blender. When smooth, stir in the jar of sauce, cheese and remaining shredded sage. Bring this sauce up to a simmer, then season if required.
Stir the macaroni into the sauce and tip into a large ovenproof dish. Scatter with whole sage leaves and a little more cheese. Bake for 10 minutes or until golden and bubbling.
You can make this in advance, but do not bake. Simply leave to cool, then cover and chill until needed. Reheat in a medium oven until piping hot throughout, bubbling and golden, then serve.
Typical values per serving when made using specific products in recipe
Energy | 2,103kJ/ 501kcals |
|---|---|
Fat | 15.8g |
Saturated Fat | 9.3g |
Carbohydrates | 66g |
Sugars | 14.5g |
Fibre | 8.8g |
Protein | 19.1g |
Salt | 1.2g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
