This delicious take on the classic macaroni cheese was a hit with the family when I tried it and is well recommended. The squash and leek add extra sweetness and flavour (and healthiness) to the dish.
Ingredients (serves 4)
1 small butternut squash (or half a large one), peeled and sliced into medium sized cubes
2 small leeks or 1 large one, thoroughly cleaned and sliced thinly
400 g macaroni
2 tomatoes, thinly sliced into rounds
40 g butter
40 g plain flour
425 ml milk
Wholegrain mustard or mustard powder
110 g cheddar cheese
110 g breadcrumbs
1. Place the cubes of squash on an oven tray, drizzle olive oil and cook in oven at 180 degrees C (170 fan oven)/GM 4 for about 25 minutes, till cooked through.
2. Cook the macaroni in boiling water till just cooked.
3. Make the leek and white sauce: melt the butter, cook the leeks for 5 minutes or so until soft, stir in the flour, stir in the milk and bring to the boil, stirring all the time to avoid lumps. Add mustard and lemon juice to taste (tip: if you think the sauce should be thinner you can add in a little of the pasta water)
4. Combine the macaroni, squash and sauce in an oven-proof dish and top with the breadcrumbs, grated cheese and tomato slices.
5. Bake in the oven for about 25 minutes till nicely browned on top.