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Spiralized squash mac and cheese

Spiralized butternut mac 'n' cheese

Spiralized squash mac and cheese

Name: Spiralized squash mac and cheese
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 50g butter; 50g plain flour; 1 tsp mustard powder; 600ml milk; 250g extra mature cheddar grated; 2 medium butternut squash (about 900g each), peeled, ends trimmed, halved and spiralized into thick noodles; 30g parmesan grated; 30g dried breadcrumbs; 2 sprigs of thyme leaves picked and finely chopped; ½ tsp cayenne

Sophie Godwin – Cookery writer

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Serves 6

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 4.2 out of 5.8 ratingsRate

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All of the comfort of warming macaroni cheese, with butternut noodles instead of pasta. Use this recipe as a base and experiment with other veggie noodles

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Try this spiralized squash mac and cheese, then try air fryer mac & cheese, beer mac & cheese and cauliflower cheese recipes. Next, try best ever macaroni cheese.

Ingredients

Nutrition

Units:

MetricUS

50g butter
50g plain flour
1 tsp mustard powder
600ml milk
250g extra mature cheddar

grated
2 medium butternut squash

(about 900g each), peeled, ends trimmed, halved and spiralized into thick noodles
30g parmesan

grated
30g dried breadcrumbs
2 sprigs of thyme

leaves picked and finely chopped
½ tsp cayenne

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Nutrition: per serving

kcal431
fat27g
saturates17g
carbs27g
sugars11g
fibre3g
protein18g
salt1.2g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Melt the butter in a medium saucepan over a medium heat. Once melted stir in the flour and mustard powder. Mix to a smooth paste and cook, stirring for 1 min.
step 2

Gradually whisk in the milk until you have a smooth sauce. Simmer for 3–4 mins, whisking constantly until the sauce has thickened. Remove the pan from the heat and stir in the cheddar. Once melted, taste for seasoning, I like to add a generous grind of black pepper.
step 3

Put the butternut noodles into a large bowl and pour over the cheese sauce, mixing well so that every strand is coated in the sauce then tip into a large ovenproof dish (about 25 x 30cm). In a small bowl mix together the Parmesan, breadcrumbs, thyme and cayenne.
step 4

Scatter the breadcrumb mixture over the top of the butternut then bake for 20–25 mins until bubbling, crisp and golden.

Recipe from Good Food magazine, February 2017

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A star rating of 4.2 out of 5.8 ratings

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