Main Meals

January 26, 2023

Macaroni Cheese with Roasted Butternut Squash and Garlicky Bacon

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So I think it's easy to admit that everyone loves Macaroni Cheese. Now that vegan cheeses and milks are available in all supermarkets, the possibilities are endless. Whilst I do love a classic and simple version, sometimes it's fun to change things up and this combination is just so delicious - the sweet yet fragrant roasted butternut squash (that also brings a beautiful colour) and the salty and garlicky bacon mixed with the oozing cheesy sauce... If you can get a tiny bit of everything ingredient in each bite it's so worth it, as the taste is absolutely crazy good.

And even better?? My version is super duper easy to make, healthier than other versions and ready to be made and placed on your table in under 30 minutes. And you get additional extra goodness from the butternut squash (pumpkin also works just as well!)

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

min

cook:

30

min

total:

50

min

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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.

You might also like...

Vegan Tofu Carbonara
Butternut Squash and Lentil Pasta Bake
Garlicky Mushroom, Olive and Veggie Bacon Pizzas

Hey, I'm Josie!

Thank you for visiting, I'm so glad you're here! I'd love for you to have a look around and find something you want to make, and please let me know what you think!

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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!
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