Healthier macaroni cheese
NUTRITION: PER SERVING
FAT: 23.7G (12.9G SATURATED)
CARBOHYDRATES: 64.8G (8.7G SUGARS)
½ butternut squash (about 400g), peeled, deseeded and chopped
300ml skimmed milk
2 tbsp whipping cream
Good grating of nutmeg
1 tbsp olive oil
1 onion, sliced
1 tsp mustard powder
1 garlic clove, crushed
150g vintage cheddar, grated, plus 3 tbsp extra to top
2 tbsp grated parmesan (or vegetarian alternative)
Preheat the oven to 200°C/fan180°C/gas 6. Put the butternut squash and milk into a pan and bring to a gentle simmer. Cook for 10-12 minutes until the squash is tender, then add the cream and, using a stick blender, whizz to a purée. Add the nutmeg and season to taste.
Cook the macaroni in a pan of salted water for 5 minutes until it starts to soften but is still quite firm. Drain, then add a little of the olive oil to prevent it sticking together. Meanwhile, heat the remaining oil in a frying pan, add the onion and gently fry for a few minutes to soften. Stir in the mustard powder and garlic, then cook for another couple of minutes.
Add the onion mixture to the purée, then stir in the cheddar. Toss with the macaroni, season to taste, then transfer to a 1.2 litre ovenproof dish. Top with the remaining cheeses, then bake for 15-20 minutes until golden on top. Leave for a few minutes before serving.