Butternut macaroni cheese

Butternut macaroni cheese

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(42 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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mammagee
7th Nov, 2011
4.05
Delicious !! Great autumn dish . The roast squash gave it a lovely flavour. My husband, ate this thinking the orange bits were cheese but enjoyed this even more than my usual mac n' cheese ! The kids loved it and as I'm always looking for ways to get extra veg into them this was a bonus. This will now be a regular autumn / winter dish in our house !!
djbobbin
6th Nov, 2011
4.05
quite a sweet dish but the again i have a very sweet tooth, will be making this one again...yummy
lesleyviggers
4th Nov, 2011
just about to make this with the one and only pumpkin I grew this year - wish me luck that it doesn't turn out "vile"
evanshayleyleanne
4th Nov, 2011
1.05
I didnt like this at all. Much to sweet and the sauce seemed quite bland. Mot went into the bin I'm afraid.
ram0908
2nd Nov, 2011
1.05
Absolutely vile. All you can taste is the cheese. 3/4 of this went in the bin.
ram0908
2nd Nov, 2011
1.05
Absolutely vile. All you can taste is the cheese. 3/4 of this went in the bin.
jjec07
1st Nov, 2011
5.05
I made this as soon as the magazine dropped on my door mat!! So easy to make and was delicious. Even my daughter who kept saying that she wouldn't eat the squash, polished it off and asked for more!! Will be a winter favourite at our table...

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