Butternut macaroni cheese

Butternut macaroni cheese

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(35 ratings)

Prep: 10 mins Cook: 40 mins

Easy

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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Ingredients

  • 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

    Butter

    butt-err

    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

    Milk

    mill-k

    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
    Cheddar

    Cheddar

    Ched-ah

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

  • 50g parmesan or vegetarian alternative, grated
    Parmesan

    Parmesan

    parm-ee-zan

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

Method

  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, questions and tips

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thegeekfairy
6th Mar, 2016
5.05
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
hendytron
17th Sep, 2015
3.8
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
15th Apr, 2015
3.8
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!
marmiteetponpon's picture
marmiteetponpon
23rd Apr, 2014
check this delicious and easy to prepare four chese pasta recipe at marmite et ponpon http://marmiteetponpon.com/2014/04/23/ooey-gooey-goodness-mac-n-cheese/
helleJan
24th Feb, 2014
3.05
It was ok, bit too cheesy, 50g cheddar would be enough
natlee89
13th Jan, 2014
Just made this, absolutely delicious, even the husband enjoyed it. Added a tin of sweet corn and served with salad. Yum yum.
phillintime
28th Sep, 2013
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
29th Jun, 2013
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
22nd Apr, 2013
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
21st Feb, 2013
4.05
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!

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