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Veggie Comfort Food

BUTTERNUT MAC'N'CHEESE picture.jpgThis week is National Vegetarian Week, and whether you’re a veggie looking to give something new a go or completely new to vegetarian eating, we have a simple but scrumptious recipe for you to try! We present you with…

Butternut Mac & Cheese, a recipe featured from MOB Kitchen: Feed 4 or more for under £10, by Ben Lebus, published by Pavilion Books. The veggie version of this book, MOB Veggie, is going to be realeased on 4 July 2019.

‘The creamiest mac ‘n’ cheese in the land. Butternut squash brings the sweetness. This is an absolute worldy of an M’N’C!’

Serves 4, 45 minutes preparation and cooking time.

 

Ingredients

  • 1 Butternut squash
  • Olive oil
  • 560 ml (1 pint) whole milk                                                                                               © HaaralaHamilton
  • Plain (all-purpose) flour
  • Dijon mustard
  • 500 g (1 lb/2 oz) macaroni
  • Cheddar cheese
  • Parmesan cheese
  • Fresh sage
  • Fresh rosemary
  • Salt and pepper

 

Method

  1. Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).
  2. Peel a butternut squash and cut it into cubes. Place in a roasting pan. Drizzle with olive oil, season with salt and pepper, and roast in the hot oven for 25 minutes (until soft, not browning though).
  3. When the butternut is ready, take two-thirds of it and add to a blender. Pour the milk into the blender too, and blitz until smooth.
  4. Place a large saucepan on the heat. Add 4 tablespoons of olive oil and 1½ tablespoons of flour. Whisk it together until the flour is absorbed by the oil. At this point, start gradually adding your blended butternut mix, whisking constantly. Once mixed in, add 2 teaspoons of Dijon mustard.
  5. Get the macaroni on a separate pan (following the instructions on the packet).
  6. Time to grate your cheese. Finely grate 300 g (10½ oz) of Cheddar and 200 g (7 oz) of Parmesan.
  7. Into the butternut sauce, add 3 chopped sage leaves and a small handful of chopped rosemary. Mix them in. Then chuck in the remaining one-third of the roasted cubed butternut.
  8. Drain your macaroni, and then add it to the butternut squash pan. Mix it all together. Cheese time. Add the cheese, but save enough to sprinkle over the macaroni before going in the oven.
  9. Fold the cheese in. Once it has melted, remove the pan from the heat. Pour the macaroni into a baking dish. Sprinkle your leftover cheese on top. Add some sage and rosemary leaves, and a drizzle of olive oil.
  10. Place under the grill (broiler) for 3–4 minutes, keeping an eye on it so the cheese doesn’t burn.
  11. When the cheese is nicely browned, remove the dish from the grill. Dole up and tuck in! Enjoy, mob!