recipes for every season

Butternut Squash Macaroni Cheese

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Serves 6 · Easy · 1 hour

Ingredients

500g butternut squash, peeled and cubed
1 tbsp olive oil
350g macaroni
50g butter
50g plain flour
700ml whole milk
1 tsp Dijon mustard
1/4 tsp ground nutmeg
200g mature Cheddar, grated
50g Parmesan, grated

For the topping
40g panko breadcrumbs
25g Parmesan, grated
1 tbsp melted butter
Salt and black pepper

Method

1. Preheat the oven to 200C fan. Toss the squash with olive oil, salt and pepper. Roast 25 minutes until soft, then blend or mash smooth.
2. Cook the macaroni in salted water for 2 minutes less than the packet instructions. Drain.
3. Melt the butter in a saucepan. Stir in the flour and cook 1 minute. Gradually whisk in the milk until smooth.
4. Simmer 4-5 minutes, stirring, until thickened. Mix in the Dijon, nutmeg, squash puree, Cheddar and 50g Parmesan.
5. Season to taste, then stir in the macaroni. Transfer to a large ovenproof dish.
6. Mix the panko, remaining Parmesan and melted butter. Scatter evenly over the macaroni.
7. Bake at 190C fan for 18-20 minutes until bubbling and golden. Rest 5 minutes before serving.