An ultra-creamy mac and cheese where roasted butternut squash melts seamlessly into the sauce. Kids will never notice, yet the dish gains extra richness and nutritional value.
Ingredients
- 400 g butternut squash
- 300 g macaroni
- 200 g shredded cheddar cheese
- 500 ml whole milk
- 60 g unsalted butter
- 30 g all-purpose flour
- 50 g breadcrumbs
- 1 tbsp olive oil
- to taste salt
- to taste ground white pepper
- 1/2 tsp ground nutmeg
Method
- Prepare the roasted butternut squash puree according to the prep component instructions.
- Bring a large pot of salted water to a boil. Cook macaroni until al dente (1 minute less than package directions). Drain, reserving 1 cup of pasta cooking water.
- While the pasta cooks, melt 40 g unsalted butter in a large pot over medium heat. Add the flour and whisk for 1 minute to form a roux.
- Pour in the milk in a steady stream while whisking continuously. Cook for 3 to 4 minutes until the sauce thickens. Add the butternut squash puree (about 300 g) and whisk until thoroughly combined.
- Remove from heat and stir in the shredded cheddar, nutmeg, salt, and ground white pepper. Mix until the cheese is completely melted. If the sauce is too thick, loosen with a splash of the reserved pasta cooking water.
- Fold the cooked macaroni into the cheese sauce until evenly coated.
- Preheat the broiler (or preheat oven to 200°C / 400°F). Transfer the mixture into a buttered baking dish. Scatter breadcrumbs over the top and dot with the remaining 20 g butter cut into small pieces.
- Bake for 10 to 15 minutes until golden and crisp on top. Let cool for 5 minutes before serving.
- Serve warm, optionally alongside a green salad for adults.
Nutrition
Per serving
- Energy
- 402.4 kcal
- Protein
- 14.37 g
- Carbohydrate
- 42.24 g
- Fat
- 19.47 g
- Fibre
- 2.63 g
- Calcium
- 262.94 mg
- Iron
- 0.57 mg
- Magnesium
- 34.46 mg