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BUTTERNUT SQUASH MAC & CHEESE
Comfort food wouldn’t be complete without a naughty lil Mac and Cheese and this one is soooo cheesy and creamy and comforting it’ll knock your wee socks off. Say sayonara to those winter blues!
INGREDIENTS
Serves 4
• 1 Medium Butternut Squash, peeled and diced (roasted Pumpkin/Sweet Potato)
• 1 or 2 Large bulbs of Garlic (depending on how garlicky you want to go) halved
• ½ tsp Nutmeg
• 3 Tbsp Plain Flour
• 3 Tbsp Butter
• 500ml Milk
• 300g Mature Cheddar, grated
• 100g Parmesan, grated
• 2 Balls Mozzarella, torn
• 350g Macaroni
• 1 Tbsp Dijon Mustard
• 1 Tbsp Balsamic Vinegar
STEPS
1
Preheat the oven to 160°C. Wrap the garlic cloves in foil with a drizzle of olive oil and add to a baking tray with the butternut squash. Drizzle over a little olive oil to coat the squash and season with salt and pepper. Roast for 30 mins until soft.
2
Squeeze out the garlic cloves and add to a blender with the squash, nutmeg and a small cup of water to loosen, blend until super smooth and adjust seasoning.
3
In a large pan, melt the butter then stir in the flour to create a roux and cook for 2 mins. Gradually whisk in the milk, stirring continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
4
Meanwhile, cook your macaroni in a large pan of salty water.
5
Stir in 200g cheddar and tear in 1 ball of mozzarella until melted. Add the butternut squash, Dijon mustard, and balsamic vinegar. Season to taste.
6
Stir the pasta into the sauce, ensuring everything is well coated. Transfer to a deep baking dish, sprinkle over the parmesan, remaining mozzarella and cheddar and bake at 180c for 15 mins until bubbling.