Healthy Comfort Food Butternut Mac and Cheese

• total time: 29 minutes

Ingredients

1 whole butternut squash

200g pasta

600ml milk of choice

1 heaped tbsp plain flour

1 tbsp olive oil

1 tsp honey

40g grana pandano

40g cheddar cheese

1  stock cube

1 slice seeded bread, approx 60g

2 sprigs of thyme

1 tsp garlic granules

1 tsp olive oil

Cut the butternut squash in half. Score.  Place in a baking dish or air fryer basket. Drizzle with olive oil, season with salt, pepper. Roast at 190°C fan for 35-45 minutes until soft and golden. remove Then, increase the oven temperature to 200°C fan.

Directions

Make the cheese sauce by heating 1 generous tbsp of olive oil and 1 tbsp of plain flour over medium heat. Cook gently for 3-5 minutes. Gradually whisk in cold milk in 200ml portions until you’ve used all the milk. Let the sauce gently simmer for 10 minutes. turn off heat. Add grated cheese, 1 tsp honey, a crumbled stock cube, and black pepper.

Meanwhile, parboil the pasta in salted water. Rinse with cold water to remove starch and set aside. Pulse bread with garlic, thyme, set aside.

Blend the butternut squash into the cheese sauce until smooth. Season to taste; the sauce should be pourable but not too thick. Combine the sauce with the pasta then transfer to a baking dish. Top with breadcrumbs and bake for 15 minutes until bubbling and golden.

Serve immediately with a generous side salad.