Butternut macaroni cheese

Butternut macaroni cheese

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(34 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
This comforting and creamy family pasta bake is given a makeover by adding roasted squash

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal828
  • fat38g
  • saturates22g
  • carbs94g
  • sugars19g
  • fibre7g
  • protein35g
  • salt1.49g
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  • 1 large butternut squash, peeled and cut into 2½ cm/1in chunks
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g macaroni
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g plain flour
  • 1 tsp English mustard powder
  • 500ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g extra-mature cheddar or vegetarian alternative, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 50g Parmesan or vegetarian alternative, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.

  2. Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.

  3. Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling.

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Comments (37)

thegeekfairy's picture

Thoroughly enjoyed this! I'd say peeling and cutting the butternut squash definitely takes longer than 10 minutes but it's totally worth the effort. Delicious. The only thing we changed was swapping the mustard powder (not keen!) with some grated nutmeg.
Will definitely make again.

hendytron's picture

I made this for a group of friends and they loved it. I used wholegrain mustard instead of powder, I also added bacon and thyme. The sauce was a bit thick so I just used more milk.

georgelikescake's picture

I really enjoyed this. Having read a few of the comments that it was too sweet, I added some halved cherry tomatoes on top for the last 10 mins of cooking, which was a nice additional element. Would make again!

helleJan's picture

It was ok, bit too cheesy, 50g cheddar would be enough

natlee89's picture

Just made this, absolutely delicious, even the husband enjoyed it. Added a tin of sweet corn and served with salad. Yum yum.

phillintime's picture

Added some fried Chorizo, onion and garlic to the mix and thinned the sauce with a couple of tbsps of the pasta water. All of the family love this!

megan_p's picture

Really nice. Didn't add any of the parmesan or mustard as didn't have any but it was still very cheesy and it didn't seem that anything was lost from the taste. Served with garlic bread to break it up a bit. Would make again as all the family liked it.

pinklady22's picture

This is delish. Really great comfort food with lots of store cupboard ingredients. Have had great feedback when making this for others-a fantastic comfort dish!

lhea-ibiza's picture

I knew before even reading the comments this would need something the balance the sweetness out so I bought cherry tomatoes to add before baking. After reading the comments I also added 1/2 an onion and 1 clove of garlic to the squash. It turned out REALLY nice. Next time I'll add more milk though….it was a little gooey!

chae48's picture

We love this recipe. I add 200g of cooked pancetta. Favourite comfort food.

chloejake's picture

Love Butternut Squash love this recipe!! Have made this twice and added my own quantity of mustard and added pepper.

josie_atkinson's picture

This was so delicious! Very easy to make and the children enjoyed it too. Used French mustard instead.

sarahb1973's picture

Delicious. It was sweet and cheesy but wouldn't have expected anything less from a recipe that uses butternut squash and a lot of cheese. I would add some crushed garlic and maybe some bacon next time. Served with a green salad and was enjoyed by all including 18month old who devoured it quickly.

alwenajones's picture

use lemon or lime juice to neutralise sweetness

leto101's picture

Great big hit with Dad . But the sauce was too thick so i added more milk

ramanelli's picture

I have to agree with some of the earlier comments. It was "vile" lol.
Bland and sweet, cheese was overpowering. I gave it 1 star, but tempted to give 0!

nicolemcconkey's picture

We loved this dish - children and adults. It's a great way to include some vegetables in a lovely cheesy pasta dish, easy to make, and with a mixed salad a perfect winter dish. Makes you want to go and ski!

rachelfisher84's picture

Loved this! I forgot the squash but it was lovely and tasty without it. Also added a little teaspoon of wholegrain mustard to the cheese sauce. It was very well received by all!

melodyh2009's picture

Very tasty! I also added a clove of garlic when melting the butter to give it an extra kick and sliced some tomatoe to put on the top when baking which made it less rich.


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