Roast Butternut Mac & Cheese Recipe | Waitrose & Partners (2024)

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Serves6
CourseMain meal
Prepare20 mins
Cook40 mins
Total time1 hr

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

500g essential Waitrose butternut squash, peeled, deseeded and cut into 4cm chunks
1 garlic clove, crushed
1 tbsp chopped fresh sage
1 tbsp olive oil
225g essential Waitrose macaroni
40g essential Waitrose butter
40g essential Waitrose plain flour
600ml essential Waitrose semi skimmed milk
175g essential Waitrose extra mature cheddar, grated

Method

Preheat the oven to 190ºC, gas mark 5. Put the squash in a roasting tin and scatter over the garlic and sage, then drizzle over the oil. Roast for 30 minutes until the squash is tender and golden.
Meanwhile, cook the macaroni in boiling water for 8–10 minutesuntil tender. Drain well and set aside.
Melt the butter in a pan and stir in the flour. Remove from the heat and gradually stir in the milk to form a smooth sauce. Return to the heat and cook, stirring continuously, until it comes to the boil. Reduce the heat and simmer for 2 minutes. Remove the sauce from the heat and stir in two thirds of the grated cheese.
Preheat the grill to high. Stir the macaroni into the cheese sauce, then carefully fold in the squash, taking care not to break it up. Spoon the mixture into an ovenproof dish and scatter over the rest of the cheese. Place under the grill for 3–5 minutes until bubbling.

Cook’s tip

It’s easy to make a double quantity of this recipe, then divide it between two dishes. Use one freezer-proof dish and you can cover and freeze a batch for up to one month.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	1,792kJ/ 428kcals
Fat	20.6g
Saturated Fat	11.4g
Carbohydrates	43.8g
Sugars	9.3g
Fibre	3g
Protein	16.8g
Salt	0.8g

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£1.60

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