- 300g Cheddar - £2.50
- 200g Parmesan - £2.00
- 1 Butternut Squash - £0.90
- Dijon Mustard - £0.55
- Plain Flour - £0.45
- Bunch of Sage - £0.70
- Bunch of Rosemary - £0.70
- 1 Pint Whole Milk - £0.45
- 500g Macaroni - £0.56
- Preheat oven to 180°C/356°.
- Peel your butternut squash and cut it into cubes. Place in tray. Drizzle with olive oil, season with salt and pepper, and roast in oven for 25 minutes (until soft, not browning though).
- When butternut is ready, take 2/3 of it and add to a blender. Pour the milk into the blender, and blitx until smooth.
- Place a large saucepan on the heat. Add 4 tablespoons of olive oil, and a tablespoon and a half 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 two heaped teaspoons of dijon mustard.
- Get your macaroni cooking in a separate pan.
- Time to grate your cheese. Finely grate 300g of cheddar, and 200g of parmesan.
- Into the butternut sauce, add 3 chopped sage leaves, and a small handful of chopped rosemary. Mix them in. Then add the remaining third of the roasted cubed butternut.
- Drain your macaroni, and then add it to the butternut squash pan. Mix it all together. Cheese time. Add all the cheese, saving enough to spinkle over the macaroni before going in the oven,
- 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.
- Place under the grilled for 3-4 minutes, keeping an eye on it so the cheese doesn't burn.
- When the cheese is nicely browned, remove the dish from the oven. Dole up and tuck in! Enjoy mob!