About the Recipe
Inspired by the classic favourite, this mac and cheese is cosy and comforting - perfect for a weekend treat or a meal with your mates.
Ingredients
½ teaspoon vegetable oil
1 onion, peeled and roughly chopped
100ml hot reduced salt hot vegetable stock
400g butternut squash, peeled, deseeded and roughly chopped (about 300g prepared weight)
400g sweet potatoes, peeled and roughly chopped (about 300g prepared weight)
100ml semi-skimmed milk
500g dried pasta (such as macaroni or other short pasta)
150g extra mature Cheddar cheese, grated
To serve:
Green salad, optional
Preparation
Heat the oil in a large non-stick frying pan or flameproof casserole dish over medium heat.
Cook the onion for 2-3 minutes until soft. Add the butternut squash and sweet potatoes. Stir gently. Add the vegetable stock and milk. Bring to the boil, reduce the heat and simmer for 10 minutes, or until the vegetables are tender.
Preheat the oven to 220°C, 200°C fan, Gas Mark 7.
Cook the pasta in boiling water according to the packet instructions or until just cooked. Drain and set aside.
Blend the butternut squash and sweet potato with a stick blender until smooth. Alternatively, carefully pour the mixture into a blender and blend until smooth. Stir in the cheese. Season, if required.
Add the pasta, stir gently to coat in the sauce. Transfer to the ovenproof dish and bake for 10-15 minutes.
Serve with a green salad, optional.