Roasted butternut mac ‘n cheese

Roasted butternut mac ‘n cheese

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American
15 Mins Prep · 25 Mins Cook

Use up your leftover squash and pumpkins from Halloween in this creamy mac n cheese recipe that can easily feed up to four people

Created by Spinneys
Prep time 15 minutes
Cook time 25 minutes
Serves 2
Cuisine American
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 1626
Fat 35.7g
Saturates 7.2g
Protein 71.1g
Carbs 252.4g
Sugars 35.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Equipment

Cooking Instructions

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1

Preheat the oven to 180°C, gas mark 4.

2

Heat the oil in a large non-stick frying pan over medium heat. Sauté the leeks, garlic and thyme for 5-6 minutes or until softened.

3

Add the butternut and cook for 7–8 minutes or until caramelised and softened.

4

Add the milk, salt and pepper, and stir until warmed through.

5

Remove from the heat and, using a hand-held stick blender, blend until smooth.

6

Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente.

7

Drain well and return to the pan. Add the butternut mixture and stir through.

8

Pour the mac ‘n cheese mixture into a large casserole dish and layer the thin slices of butternut, then sprinkle thyme leaves and Parmesan over.

9

Bake for 10-15 minutes or until the butternut slices have cooked through.