Butternut Squash Mac & Cheese
This take on cheese sauce is faster on time and disguises another vegetable! It’s super easy, really light and the left overs last well in the fridge (not that you’ll have any…).
Here ya goooooo:
Chop up 1 butternut squash (discard seeds, but leave the skin on). Cover with water in a large pan and boil until soft. Drain, but reserve the cooking water.
Blend the squash with 200g cream cheese in a blender, until smooth. Add ½ tsp paprika, some dried herbs and salt and pepper. If the sauce needs loosening, add some of the reserved cooking water.
Boil 200g wholegrain pasta and drain.
Combine the sauce with the pasta, stir through some fresh spinach to wilt. Add broccoli florets and frozen peas. You can add basically any veg you want. I’ve also made this one vegetarian but feel free to add a protein so
urce if you want to. Transfer to a baking dish.
Grate some cheddar cheese over the top and bake for 20-25 mins at 180C until golden brown.
Serve with fresh salad and marvel at your kitchen skills.