Macaroni cheese with sneaky butternut squash

squash mac & cheese

Ever aiming to squeeze more vegetables into my family, I have been experimenting with augmenting macaroni and cheese.

A basic cheese sauce is actually not that much harder to make than reconstituting one from a pouch. I was quite annoyed when I figured that one out! Yes, you make a roux, but it’s just some whisking really. Nothing to panic about.

Butternut squash seemed like a perfect candidate for the added veg as the colour was right, but so often recipes I tried with squash would turn out too fibrous or too watery. Roasting rather than boiling the squash, and pureeing the life out of it, seems to have solved those problems. Finally, I don’t like crumb on top of my macaroni cheese, but by all means, add some breadcrumbs on top and broil for a few minutes until brown.

Macaroni cheese with sneaky butternut squash

  • 1 butternut squash
  • Olive oil
  • 500g shaped pasta, like macaroni, penne, bowties
  • 3 tbsp butter
  • 3 heaping tsp all-purpose flour
  • 1 cup milk
  • 60g shredded cheddar cheese
  • ½ cup parmesan cheese, finely grated
  • Salt and pepper

1. Preheat oven to 425°F.
2. Cut squash in half, scoop out seeds, brush with olive oil. Lay cut side down on a baking sheet and bake for 45 minutes – 1 hour or until very soft. Let cool for 10 minutes, or until you can handle it with a hot mitt.
3. Scoop out squash flesh with a spoon and transfer to food processor or powerful blender. Process for 2-3 minutes until squash is baby food consistency. Press through a fine sieve with the back of a spoon if you can still see fibres. Put 1 cup of pureed squash in a small bowl, store the rest for another use.
4. Put a pot of water on to boil, prepare pasta according to package directions, omitting salt and fat. Drain pasta and return to pot.
5. Melt butter in saucepan over medium heat. Add flour one spoon at a time, whisking constantly. Add milk a splash at a time, whisking to incorporate.
6. Add squash puree to white sauce, and whisk until smooth. Add more milk if sauce is too thick.
7. Tip in the cheeses, whisking to melt the cheese. Taste and add salt and pepper as needed. Take pan off the heat.
8. Pour sauce over pasta and mix gently with a wooden spoon. Serve with more parmesan cheese on top.

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