Mac and cheese 🧀

With a secret ingredient… butternut squash!

This is the ultimate comfort food! You can’t really taste the butternut squash but it provides a creamy texture and is incredibly delicious when combined with all four cheeses (and yes I use four cheeses for my mac and cheese because they provide the best result, but you can use 2 or 3). This would be a great one to make for thanksgiving!

RECIPE (serves 3):

1 heaped cup of roasted butternut squash (~1/2 raw squash)
3/4 cup milk
1/4 tsp freshly grated nutmeg
1/4 tsp cayenne pepper
1 bay leaf
Knob of butter
2 tbsp plain flour
1/3 cup freshly grated Gruyère
1/3 cup freshly grated cheddar
1/3 cup freshly grated emmental
1/4 cup freshly grated parmesan

220g pasta

1. Preheat the oven to 200C.
2. Cut a butternut squash into quarters and scoop out the seeds. Drizzle with olive oil and season with salt & pepper.
3. Roast the butternut squash (skin side up) for 35 minutes or until tender.
4. Allow the squash to cool slightly before scooping out the flesh and adding to a blender with the milk. Blend until smooth.
5. Whilst the squash is cooling, cook your pasta for 1-2 minutes less than the package says. Set aside some of the pasta cooking water before draining.
6. Add a knob of butter (~2 tbsp) to a pan on medium heat with a bay leaf. Once melted, add 2 tbsp plain flour and cook for a few minutes. Pour in the butternut squash mixture. Stir in the cayenne pepper and nutmeg.
7. Add the cooked pasta to the sauce and stir everything together.
8. Now it’s time to add the cheeses! Lower the heat and stir in all four cheeses. Add some pasta cooking water to loosen the sauce and achieve the desired consistency.
9. Serve immediately and finish with some black pepper - enjoy!

With a secret ingredient… butternut squash!

This is the ultimate comfort food! You can’t really taste the butternut squash but it provides a creamy texture and is incredibly delicious when combined with all four cheeses (and yes I use four cheeses for my mac and cheese because they provide the best result, but you can use 2 or 3). This would be a great one to make for thanksgiving!

RECIPE (serves 3):

1 heaped cup of roasted butternut squash (~1/2 raw squash)
3/4 cup milk
1/4 tsp freshly grated nutmeg
1/4 tsp cayenne pepper
1 bay leaf
Knob of butter
2 tbsp plain flour
1/3 cup freshly grated Gruyère
1/3 cup freshly grated cheddar
1/3 cup freshly grated emmental
1/4 cup freshly grated parmesan

220g pasta

1. Preheat the oven to 200C.
2. Cut a butternut squash into quarters and scoop out the seeds. Drizzle with olive oil and season with salt & pepper.
3. Roast the butternut squash (skin side up) for 35 minutes or until tender.
4. Allow the squash to cool slightly before scooping out the flesh and adding to a blender with the milk. Blend until smooth.
5. Whilst the squash is cooling, cook your pasta for 1-2 minutes less than the package says. Set aside some of the pasta cooking water before draining.
6. Add a knob of butter (~2 tbsp) to a pan on medium heat with a bay leaf. Once melted, add 2 tbsp plain flour and cook for a few minutes. Pour in the butternut squash mixture. Stir in the cayenne pepper and nutmeg.
7. Add the cooked pasta to the sauce and stir everything together.
8. Now it’s time to add the cheeses! Lower the heat and stir in all four cheeses. Add some pasta cooking water to loosen the sauce and achieve the desired consistency.
9. Serve immediately and finish with some black pepper - enjoy!

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