Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1 large butternut squash, peeled, deseeded and chopped into cubes
- 1tablespoons olive oil
- 3tablespoons butter
- 1teaspoons Dijon mustard
- 300grams macaroni pasta
- 3tablespoons plain flour
- 2 3/4 cup whole milk
- 200grams cheddar cheese, grated
- 50grams parmesan, grated
- 1/2 bunch sage, about 6 leaves, 2 finely chopped
Description
Sweet butternut squash and earthy sage add lots of flavour and texture to this grown up version of mac and cheese.
Method
Step 1 of 4
Pre-heat the oven to 200°C. Toss the butternut squash in oil and toss with the finely chopped sage leaves in a roasting tin. Roast for 20 minutes Bring a large pan of water to the boil and cook the macaroni for 8 minutes. Drain and tip into a large baking dish.
Step 2 of 4
Heat the butter in a large, deep pan on medium heat and stir in the mustard and flour. Pour in a quarter of the milk. Stir to thicken, then gradually add the remaining milk, stirring all the time until you have a thick sauce.
Step 3 of 4
Take the pan off the heat and add in half of the butternut squash, mashing roughly with the back of a wooden spoon. Stir in the grated cheddar and parmesan. Pour the sauce over the macaroni mix well to coat. Gently stir in the rest of the squash.
Step 4 of 4
Reduce the oven to 180°C. Top the macaroni with the remaining sage leaves and a drizzle of oil and bake for 30 minutes until golden and bubbling.
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