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: 1 1 butternut, queen or crown prince squash, peeled and cut into 2cm chunks; 4 tbsp olive oil; 350 g macaroni; 50 g unsalted butter; 4 tbsp plain flour; 750 ml whole milk; 250 g extra-mature Cheddar cheese, grated; 2 tbsp Cooks' Ingredients Black Garlic Paste; 20 g pack sage, leaves picked, ½ shredded; 50 g Cooks’ Ingredients Smoky Chipotle Crust

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.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves6
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 1 butternut, queen or crown prince squash, peeled and cut into 2cm chunks
4 tbsp olive oil
350g macaroni
50g unsalted butter
4 tbsp plain flour
750ml whole milk
250g extra-mature Cheddar cheese, grated
2 tbsp Cooks' Ingredients Black Garlic Paste
½ x 20g pack sage, leaves picked, ½ shredded
50g Cooks’ Ingredients Smoky Chipotle Crust

Preheat the oven to 220°C, gas mark 7. Put the squash in a large roasting tin, drizzle over 2 tbsp oil, season and roast for 15-20 minutes until just tender. Meanwhile, bring a large pan of salted water to the boil, then cook the macaroni according to pack instructions; drain through a colander.
Melt the butter in a large pan over a low heat. Stir in the flour and cook for 1 minute until golden, then gradually add the milk, whisking all the time, making sure it is well combined before adding more. Bring to the boil and simmer for 1-2 minutes until thickened. Take off the heat and stir in 200g cheese, the garlic paste and the shredded sage; season.
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.

Typical values per serving when made using specific products in recipe