REcipesshopaboutcontact

Macaroni Cheese with Roasted Butternut Squash and Garlicky Bacon

A delicious autumnal version of the American classic - think sweeter and saltier flavours mixed with a ooozingly cheesy sauce. What's not to like?

Prep:

20

minutes

Cook:

30

minutes

TOtal:

50

minutes

Ingredients

  • 1/2 butternut squash, peeled and cubed
  • 2 tsp dried thyme
  • 50g butter
  • 75g plain flour (you can also use gluten-free)
  • 500ml milk (dairy free milks work well here too)
  • 1/2 tsp ground nutmeg
  • 1/2 tsp mustard
  • 50g parmesan, grated
  • 120g cheddar cheese, grated
  • 200g pasta
  • 4 rashers Richmond Veggie Bacon, cut into slices
  • 1 clove of garlic, finely chopped
  • Extra-Virgin Olive OIl
  • Salt and Pepper

Instructions

  1. Preheat your oven to 200°C / Fan 180°C / 400°F / Gas Mark 6.
  2. Place your cubed butternut squash on a baking tray and sprinkle over the dried thyme and season with salt and pepper. Drizzle with some olive oil and place in the oven to roast for 30-45 minutes until the butternut squash has turned golden and crispy on the edges and is soft all the way through.
  3. In a saucepan, cook the pasta according to the packet instructions and drain when fully cooked.
  4. In another large saucepan, melt the butter and then take off the heat. Mix in the flour and stir until the combination turns into a thick paste. Whisk of 100ml of the milk until the mixture is thick, and then slowly whisk in the rest of the milk on a medium heat until everything is combined and the sauce is creamy and as thick as you like. Mix in the ground nutmeg and mustard and season with salt and pepper.
  5. Add in the grated parmesan and cheddar cheese and leave to slowly bubble away over a low heat until the sauce is oozing and tastes delicious. Mix in the drained pasta and stir until each piece is coated in the cheesy sauce.
  6. In a frying pan, heat up the chopped garlic in some extra virgin olive oil and cook the rashers of bacon according to the packet instructions, until the bacon is golden brown and crispy. Cut the bacon into rashers.
  7. Plate up the macaroni cheese and sprinkle over the cubed butternut squash and the rashers of veggie bacon and tuck in straight away. Season with some more salt and pepper if needed.