Description
A creamy, comforting macaroni cheese recipe with a vibrant twist of roasted butternut squash. This dish combines tender roasted squash with rich cheese sauce and macaroni, baked to golden perfection for a deliciously hearty meal.
Ingredients
Scale
Roasted Butternut Squash
- 1 large butternut squash, peeled and cut into 2½ cm/1in chunks
- 2 tsp olive oil
- Salt and pepper, to taste
Macaroni and Cheese Sauce
- 300g macaroni
- 50g butter
- 50g plain flour
- 1 tsp English mustard powder
- 500ml milk
- 200g extra-mature cheddar or vegetarian alternative, grated
- 50g parmesan or vegetarian alternative, grated
- Salt and pepper, to taste
Instructions
- Preheat and Roast Butternut Squash: Heat the oven to 220C/200C fan/gas 7. Toss the peeled and chopped butternut squash chunks with olive oil and seasoning. Spread them evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
- Cook Macaroni: While the squash roasts, cook the macaroni following the package instructions until al dente. Drain the macaroni thoroughly and set aside.
- Make Cheese Sauce: In a pan, melt the butter over medium heat. Stir in the plain flour and English mustard powder to form a smooth paste (a roux). Gradually whisk in the milk, stirring continuously to avoid lumps. Simmer gently until the sauce thickens to a smooth, creamy consistency.
- Combine Sauce with Squash and Cheese: Remove the sauce from heat. Mash one-third of the roasted squash into the sauce, then stir in the grated extra-mature cheddar and half of the grated parmesan. Season the sauce with salt and pepper to taste.
- Mix Macaroni and Squash: Stir the drained macaroni and the remaining roasted butternut squash into the cheese sauce, ensuring everything is well combined.
- Assemble and Bake: Transfer the macaroni mixture into an ovenproof dish. Scatter the remaining parmesan over the top for a crispy, golden crust. Bake in the preheated oven for 15 minutes until bubbling and golden on top.
Notes
- You can substitute the cheddar and parmesan with vegetarian alternatives to keep the dish vegetarian.
- For extra flavor, add a pinch of nutmeg or smoked paprika to the cheese sauce.
- This recipe can be prepared in advance and baked just before serving.
- Leftovers store well and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: butternut squash, macaroni cheese, roasted squash, vegetarian comfort food, baked pasta, cheesy pasta dish
