Roasted butternut works unbelievably well in a mac and cheese. The crispy sage & rosemary leaves on top are also out of this world.
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Serves
4
Cheddar Cheese
Parmesan
Butternut Squash
Dijon Mustard
Plain Flour
Sage
Rosemary
Whole Milk
Macaroni
Salt
Peppers
Olive Oil
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Serves
4
Cheddar Cheese
Parmesan
Butternut Squash
Dijon Mustard
Plain Flour
Sage
Rosemary
Whole Milk
Macaroni
Salt
Peppers
Olive Oil
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Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Peel your butternut squash and cut it into cubes. Place on a baking tray. Drizzle with olive oil, season with salt and pepper and roast for 25 minutes (until soft, not browning though).
Step 3.
When the squash is ready, take 2/3 of it and add to a blender. Pour the milk into the blender and blitz until smooth.
Step 4.
Place a large saucepan on the heat. Add 4 tbsp of olive oil and flour. Whisk it together until the flour is absorbed by the oil.
Step 5.
Start gradually adding your blended butternut mix, whisking constantly. Once mixed in, add dijon mustard.
Step 6.
Get your macaroni cooking in a separate pan.
Step 7.
Finely grate cheddar and Parmesan.
Step 8.
Add chopped sage leaves and a small handful of chopped rosemary to the butternut squash sauce. Mix them in. Add the remaining 1/3 of the roasted cubed butternut.
Step 9.
Drain your macaroni and add it to the butternut squash pan. Mix it all together. Add the cheese, saving enough to sprinkle over the macaroni before putting it in the oven.
Step 10.
Fold the cheese in. Once it has melted, remove the pan from the heat. Pour the macaroni into a baking dish. Sprinkle your leftover cheese on top. Add some sage and rosemary leaves and a drizzle of olive oil.
Step 11.
Place under the grill for 3 minutes. Keep an eye on it, you don’t want the cheese to burn.
Step 12.
When the cheese is nicely browned, remove the dish from the oven. Dole out and tuck in! Enjoy mob!
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