Squash & black garlic mac 'n' cheese

Name: Squash & black garlic mac 'n' cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 2 seasonal squash, peeled and deseeded; 4 tbsp olive oil; 350 g macaroni; 50 g unsalted butter; 4 tbsp plain flour; 750 ml whole milk; 250 g extra mature Cheddar, grated; 2 tbsp Cooks' Ingredients Black Garlic Paste; 20 g pack thyme, leaves picked; 40 g Cooks’ Ingredients Dried White Breadcrumbs; 1 tsp Bart chipotle chilli flakes, crushed; 1 tsp Bart smoked garlic granules

This is a pasta bake everyone will want the recipe for. Squash and cheese make for a natural sweet-salty pairing, but add a touch of umami richness from black garlic and you have top-tier comfort food. For more midweek inspiration, see our midweek pasta bakes.

5 out of 5 stars(4) Rate this recipe

Vegetarian

Serves6
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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2 seasonal squash, peeled and deseeded
4 tbsp olive oil
350g macaroni
50g unsalted butter
4 tbsp plain flour
750ml whole milk
250g extra mature Cheddar, grated
2 tbsp Cooks' Ingredients Black Garlic Paste
½ x 20g pack thyme, leaves picked
40g Cooks’ Ingredients Dried White Breadcrumbs
1 tsp Bart chipotle chilli flakes, crushed
1 tsp Bart smoked garlic granules

Preheat the oven to 220°C, gas mark 7. Cut the squash into 2cm chunks, put into a large roasting tin, drizzle over 2 tbsp oil, then season and roast for 15-20 minutes until just tender. Meanwhile, boil the pasta in a large pan of salted water according to pack instructions, then drain through a colander.
Make a crust. Mix the crumbs, chipotle, garlic granules, the remaining oil and thyme leaves, then season. Stir until well combined.
Stir the pasta and squash into the sauce. Tip into an ovenproof dish (about 2 litres in volume); sprinkle over the remaining 50g cheese. In a small bowl, mix together the whole sage leaves, the remaining 2 tbsp oil and the chipotle crust. Sprinkle over the pasta. Bake for 15-20 minutes until hot and bubbling. Allow to stand for 5 minutes, then serve.
Stir the pasta and squash into the sauce. Tip into an ovenproof dish (about 2L in volume), then sprinkle over the remaining cheese and chipotle crust. Bake for 10-15 minutes until hot and bubbling. Allow to stand for 5 minutes, then serve.

Typical values per serving when made using specific products in recipe