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Spiralized butternut mac 'n' cheese

Spiralized butternut mac 'n' cheese

A star rating of 4.2 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

All of the comfort of warming macaroni cheese, with butternut noodles instead of pasta. Use this recipe as a base and experiment with other veggie noodles

Nutrition: per serving


  • 50g butter
  • 50g plain flour
  • 1 tsp mustard powder
  • 600ml milk
  • 250g extra mature cheddar , grated
  • 2 medium butternut squash (about 900g each), peeled, ends trimmed, halved and spiralized into thick noodles
  • 30g parmesan , grated
  • 30g dried breadcrumbs
  • 2 sprigs of thyme , leaves picked and finely chopped
  • ½ tsp cayenne


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Melt the butter in a medium saucepan over a medium heat. Once melted stir in the flour and mustard powder. Mix to a smooth paste and cook, stirring for 1 min.

  • STEP 2

    Gradually whisk in the milk until you have a smooth sauce. Simmer for 3–4 mins, whisking constantly until the sauce has thickened. Remove the pan from the heat and stir in the cheddar. Once melted, taste for seasoning, I like to add a generous grind of black pepper.

  • STEP 3

    Put the butternut noodles into a large bowl and pour over the cheese sauce, mixing well so that every strand is coated in the sauce then tip into a large ovenproof dish (about 25 x 30cm). In a small bowl mix together the Parmesan, breadcrumbs, thyme and cayenne.

  • STEP 4

    Scatter the breadcrumb mixture over the top of the butternut then bake for 20–25 mins until bubbling, crisp and golden.

Goes well with

Recipe from Good Food magazine, February 2017

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A star rating of 4.2 out of 5.8 ratings

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