Butternut Squash Macaroni Cheese
INGREDIENTS
400g macaroni
50g butter
50g plain flour
500ml milk
150g grated cheese
500g cooked Butternut squash
METHOD
Roast butternut squash
Preheat oven to 190°C.
Using a large, sturdy knife, cut your butternut squash in half lengthwise.
Scoop out the seeds and stringy bits from each half and discard (or save for roasting).
Transfer the butternut squash, cut-side up into a baking dish and brush with oil.
Roast in the oven for approximately 1 hour to 1 hour and a half, until soft and fork-tender. Cooking time will very much depend on the size of the butternut squash so if it is very large and requires longer cooking, cover it with tin foil to prevent it burning on the outside.
Remove from oven and allow to cool. Using a spoon, scoop flesh from the skin, start in the middle and work your way to the edges until there is no flesh left in the skin.
Weigh the amount you need for this recipe and mash it using a fork or potato masher until smooth with no lumps.
Mac & Cheese
1. Cook the macaroni pasta: bring a saucepan of water to the boil. Add the pasta and cook following manufacturer’s instructions. Drain in a colander, rinse with a bit of cold water (to prevent it sticking together) and keep aside until needed.
2. Melt butter in medium to large a saucepan, stir in the flour over a low heat without allowing to colour. Gradually whisk in the milk. Bring to the boil, then reduce the heat and cook until thick & smooth
3. Add 2/3 of the cheese and stir until melted.
4. Add the butternut squash puree and mix until well combined.
5. Taste and season with salt and pepper if required. A pinch grated nutmeg (if available) would be lovely too.
6. Add the cooked pasta and mix well.
7. Transfer to a greased baking dish and sprinkle over the remaining cheese.
8. Cook in the oven until the cheese has melted and the top is golden brown.
SUGGESTIONS
What to do with the butternut squash left over? Use it to make butternut squash cookies, they are super yummy and an easy way to get a little bit of veg in the children’s diets. You can easily turn it into a soup: soften some onions and garlic in a little bit of oil, add the butternut squash, cover with vegetable stock, cook for a few minutes and puree using a hand blender. Alternatively, simply mash it with a bit of butter and seasoning and serve it as a side dish with your dinner.
If you would rather a crunchy topping for you mac and cheese, grate any old bits hard bread, mix with some melted butter and grated cheese (you can add herbs too) and use as topping instead of just cheese. It will turn golden brown when cooked and give it a bit of a crunch, seriously delicious!
You can use any other vegetables instead of the butternut squash, add some mashed carrots or sweet potatoes instead, like the butternut squash, they will give you a smooth sauce with no bits ideal for fussy eaters. If your family is happy with bits of veg, you can add some cooked broccoli, peas or sweetcorn in the cheese sauce.
It is an awesome recipe to use leftover cooked meats that you may have in the fridge. Chop to bite size pieces and add them in with the pasta (step 6). Cooked chicken, bacon, gammon would work really well and you can always add some tinned tuna too.
This dish is quite feeling so would be best served with some green vegetables (broccoli, peas, green beans) or a side salad.
If you have any leftover macaroni cheese, it should be safe to keep in the fridge for up to 2 days in a tightly covered container or you could keep it in the freezer for about 2 months. Just make sure that you let it cool down before covering it and putting it in the fridge or freezer. When reheating make sure is piping hot. If frozen make sure is fully defrosted before reheating, ideally leave overnight in the fridge to defrost.