Butternut Squash Macaroni Cheese

Butternut squash macaroni cheese

A great macaroni cheese, or mac ‘n’ cheese, is something we’ve been wanting to make for some time. There are some inspired recipes out there, we drew on some of those and added some of our own ideas into the mix. The result was an awesome butternut squash macaroni cheese.

Continue reading“Butternut Squash Macaroni Cheese”


Butternut Squash Macaroni Cheese

10 mins preparation
35-40 mins cooking
Easy
8-12 servings

Equipment

  • Sharp knife
  • Chopping board
  • High-sided casserole dish
  • Large saucepan
  • Hand-held blender

Ingredients

  • 250g old Amsterdam cheese
  • 200g red Leicester cheese
  • 100g double Gloucester cheese
  • 80g cream cheese
  • 800g butternut squash
  • 500g dried macaroni
  • 1 x 400g tinned tomatoes
  • 2 tbsp tomato puree
  • 1 sweet potato
  • 600ml milk
  • 1 garlic clove
  • Sage
  • 1 tbsp black pepper

I smoked the hard cheeses in this recipe to add extra flavour, if you can either purchase this or smoke your own it’s well worth it. Check out my guide on smoking your own cheese for more information about this.

Cheese and chopped sage added ready to go into the oven

Method

  1. Pre-heat the oven to 200°C/400°F.
  2. Grate the old Amsterdam, red Leicester and double Gloucester cheeses. Chop the sage, crush the garlic clove. Peel the sweet potato, peel and core the butternut squash. Cut both into small chunks.
  3. Place the butternut squash and sweet potato pieces into the pan, add the milk and simmer over low heat for 20 mins until the pieces are soft.
  4. Add the crushed garlic, cream cheese, chopped sage and black pepper into the pan, stir in and blitz with a blender.
  5. Add the tinned tomatoes and tomato puree into the pan, stir in and blitz with a blender.
  6. Add in the grated old Amsterdam and red Leicester cheeses, reserving a small handful of each for the topping later. Stir in and lower the heat a very low simmer.
  7. Cook the macaroni in boiling water, drain well and add to the pan, combine with the rest of the ingredients to create a lovely, gooey macaroni and cheese mixture.
  8. Sprinkle the grated double Gloucester and remaining old Amsterdam and red Leicester over the mixture, add more chopped sage. Transfer the pan to the oven, bake for 10-15 mins.
  9. Check that the centre of the macaroni cheese is hot, serve with main courses.
Butternut squash macaroni cheese served

Hints, Tips and Pictures

  1. For some extra bubbly cheese on top, put the pan under a grill for the last 2-3 mins of the cook in the oven.

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