Spiralized squash mac and cheese
Serves 6
Easy
Prep:
Cook:
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
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- 50g butter
- 50g plain flour
- 1 tsp mustard powder
- 600ml milk
- 250g extra mature cheddargrated
- 2 medium butternut squash(about 900g each), peeled, ends trimmed, halved and spiralized into thick noodles
- 30g parmesangrated
- 30g dried breadcrumbs
- 2 sprigs of thymeleaves picked and finely chopped
- ½ tsp cayenne
Nutrition: per serving
- kcal431
- fat27g
- saturates17g
- carbs27g
- sugars11g
- fibre3g
- protein18g
- salt1.2g
Method
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.
