Squash & Sage Macaroni Cheese

Total: 55 mins

Macaroni cheese gets a veggie makeover in this hearty twist on a family favourite. Nuggets of roast squash are folded into the cheddar cheese sauce and baked till bubbling and golden. A sprinkle of crispy fried sage is the perfect finishing touch.

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1182 kcal
(per portion)

Ingredients you'll need

1 butternut squash
360g chifferini pasta
45g butter
2 tbsp plain flour
1 tbsp wholegrain mustard
500ml semi skimmed milk
40g cheddar cheese
A handful of sage
6 eggs

From your kitchen

Sea salt
2 tbsp olive oil
Freshly ground pepper
3 tbsp cold water

Step by step this way

1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water. Sprinkle a generous pinch of salt into the pan and bring to the boil.
2.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water. Sprinkle a generous pinch of salt into the pan and bring to the boil.
3.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water. Sprinkle a generous pinch of salt into the pan and bring to the boil.
4.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water. Sprinkle a generous pinch of salt into the pan and bring to the boil.
5.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water. Sprinkle a generous pinch of salt into the pan and bring to the boil.
6.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water. Sprinkle a generous pinch of salt into the pan and bring to the boil.
7.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water. Sprinkle a generous pinch of salt into the pan and bring to the boil.
8.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water. Sprinkle a generous pinch of salt into the pan and bring to the boil.

This recipe is from

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