Make our creamy butternut squash macaroni cheese for a comforting vegetarian family dinner. Roasted squash adds extra flavour to this classic pasta bake.
Ingredients
1 large butternut squash peeled and cut into 2.5cm/1in chunks
2 tsp olive oil
300g macaroni
50g butter
50g plain flour
1 tsp English mustard powder
500ml milk
200g extra-mature cheddar or vegetarian alternative, grated
50g parmesan or vegetarian alternative, grated
Instructions
1Heat 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.
2Melt 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.
3Take 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.
