Macaroni Cheese with Butternut Squash



The classic macaroni and cheese with a twist! The soft Butternut Squash will add something a little different to this well loved dish. Perfect for family lunches or this dish can be transformed into packed lunch at work or school.




Cooking the Macaroni

Put the macaroni in 550 mls boiling water, cover, place on base of oven and cook on HIGH MICROWAVE for 10-12 mins or until soft. Drain and put to one side.



Place the butter in a jug on the base of the oven and melt on HIGH MICROWAVE for 30-40 seconds.


Stir in the flour and mustard powder to make a roux. Gradually whisk in the milk until well combined, season. Cook on HIGH MICROWAVE for 2 mins, stir and cook for a further 3 mins, repeat until the sauce is smooth and glossy and coats the back of the spoon.


Mash in a 1/3 of the squash and cheddar. Stir in the drained macaroni with the remaining squash. Tip into a large dish.



Scatter with the Parmesan and breadcrumbs.


Place on the wire shelf and cook on CONVECTION 230C+GRILL 3+LOW MICROWAVE for 10-12 mins.


Macaroni Cheese with Butternut Squash

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1 Large Butternut Squash Cut into 2cm Cubes
200g Macaroni
50g Butter
50g Flour
500mls Warm Milk
1tsp English mustard powder
200g Mature Cheddar Cheese
50g Parmesan cheese
25g Bread Crumbs

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