300g of Cheddar - £2.50
200g of Parmesan - £2.00
1 Butternut Squash - £0.90
Dijon Mustard - £0.55
Plain Flour - £0.45
1 Bunch of Sage - £0.70
1 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 on a baking tray. Drizzle with olive oil, season with salt and pepper and roast for 25 minutes (until soft, not browning though).
When the squash is ready, take 2/3 of it and add to a blender. Pour the milk into the blender and blitz until smooth.
Place a large saucepan on the heat. Add 4 tablespoons of olive oil and 1 1⁄2 tablespoons of flour. Whisk it together until the flour is absorbed by the oil. Start gradually adding your blended butternut mix, whisking constantly. Once mixed in, add 2 heaped teaspoons of dijon mustard.
Get your macaroni cooking in a separate pan.
Finely grate 300g of cheddar, and 200g of Parmesan.
Add 3 chopped sage leaves and a small handful of chopped rosemary to the butternut squash sauce. Mix them in. Add the remaining 1/3 of the roasted cubed butternut.
Drain your macaroni and add it to the butternut squash pan. Mix it all together. Add the cheese, saving enough to sprinkle over the macaroni before putting it 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 grill for 3-4 minutes. Keep an eye on it, you don’t want the cheese to burn.
When the cheese is nicely browned, remove the dish from the oven. Dole out and tuck in! Enjoy mob!