Butternut Squash Macaroni and Cheese
Ingredients
- 1 butternut squash
- 400g pasta of your choice
- 3 tbsp butter
- 3 tbsp plain flour
- 1 1/2 cup milk
- 1 cup grated cheddar plus extra for top
- 1 tsp salt
- 1 tsp Dijon mustard
- Cherry tomatoes to top
Preparation
Peel and chop the squash into cubes. Put into a large pan of salted water, bring to the boil and simmer till tender enough to mash with a fork. Takes about 25-30 mins
Preheat oven to 180C
Cook the pasta according to pack instructions, stopping a couple of minutes before the cooking time
While the pasta is cooking, in another pan, melt the butter, add the flour and cook for about 3 mins whisking continuously
Gradually add the milk, continue to whisk till all the milk is incorporated
Add the cheese and the Dijon and whisk till smooth
When the squash is cooked, mash with a fork or blend till smooth and add to the sauce. Check for seasoning and add salt and pepper as needed.
When the pasta is cooked, drain and mix through the sauce.
Transfer to an oven proof dish. Sprinkle the extra cheese on top, arrange the cherry tomatoes and bake for about 20 minutes till the top is golden brown
