Roast butternut mac & cheese
- CourseMain meal
- Prepare20 mins
- Cook40 mins
- Total time1 hr
- 500g essential Waitrose butternut squash, peeled, deseeded and cut into 4cm chunks
- 1 garlic clove, 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
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.
Meanwhile, cook the macaroni in boiling water for 8–10 minutes until tender. Drain well and set aside.
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.
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 when made using specific products in recipe