United States

Butternut mac and cheese

Name: Butternut mac and cheese
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 300 g elbow macaroni macaroni; 400 g butternut squash peeled and cubed pumpkin; 2 tbsp butter; 3 tbsp plain flour maida (all-purpose flour, plain flour); 2 cups milk; 1 1/2 cups grated mild cheddar cheddar cheese; 1/4 cup grated parmesan; 1 tsp mild mustard prepared mustard; a tiny grating nutmeg; Salt, to taste, plus some for the pasta water; 1/3 cup breadcrumbs

The sauce is extra orange tonight. Nobody needs to know why.

45 minTime

18 gProtein each

mildSpice

The orange secret2 chapters · 1 min read

Make it your way

Grandma's wayBaked macaroni in a cheddar sauce with butternut blended right in.

The original

440kcalsame

18 gproteinsame

2 gfibresame

45minutessame

Butternut mac and cheese, family style.

Per serving, worked out from the ingredient table.

Ingredients

Macaroni300 g elbow macaroni

Pumpkin400 g butternut squash, peeled and cubed

Butter2 tbsp

Maida (all-purpose flour, plain flour)3 tbsp plain flour

Milk2 cups

Cheddar cheese1½ cups grated mild cheddar

Parmesan¼ cup grated

Prepared mustard1 tsp mild mustard

Nutmega tiny grating

Saltto taste, plus some for the pasta water

Breadcrumbs⅓ cup

Method

5 steps

1Simmer the squash in salted water until a knife slides in, then drain and blend with a splash of the milk until smooth.
2Boil the macaroni 1 minute short of the packet time and drain.
3Melt the butter, stir in the flour for 1 minute, then whisk in the remaining milk a little at a time and simmer until it coats a spoon.
4Off the heat, stir in the squash, mustard, nutmeg, salt and most of the cheddar.
5Fold in the pasta, tip into a baking dish, top with the remaining cheddar, parmesan and breadcrumbs and bake at 200C until bubbling.

Serve it like this

Spoon into shallow bowls with the crunchiest bits on top. Steamed broccoli trees on the side make it a full plate.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United States

Butternut mac and cheese

The sauce is extra orange tonight. Nobody needs to know why.

45 minTime

18 gProtein each

mildSpice

The orange secret2 chapters · 1 min read

Make it your way

Grandma's wayBaked macaroni in a cheddar sauce with butternut blended right in.

The original

440kcalsame

18 gproteinsame

2 gfibresame

45minutessame

Butternut mac and cheese, family style.

Per serving, worked out from the ingredient table.

Ingredients

Macaroni300 g elbow macaroni

Pumpkin400 g butternut squash, peeled and cubed

Butter2 tbsp

Maida (all-purpose flour, plain flour)3 tbsp plain flour

Milk2 cups

Cheddar cheese1½ cups grated mild cheddar

Parmesan¼ cup grated

Prepared mustard1 tsp mild mustard

Nutmega tiny grating

Saltto taste, plus some for the pasta water

Breadcrumbs⅓ cup

Method

5 steps

1Simmer the squash in salted water until a knife slides in, then drain and blend with a splash of the milk until smooth.
2Boil the macaroni 1 minute short of the packet time and drain.
3Melt the butter, stir in the flour for 1 minute, then whisk in the remaining milk a little at a time and simmer until it coats a spoon.
4Off the heat, stir in the squash, mustard, nutmeg, salt and most of the cheddar.
5Fold in the pasta, tip into a baking dish, top with the remaining cheddar, parmesan and breadcrumbs and bake at 200C until bubbling.

Serve it like this

Spoon into shallow bowls with the crunchiest bits on top. Steamed broccoli trees on the side make it a full plate.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Butternut mac and cheese

Make it your way

Ingredients

Method

Butternut mac and cheese

Make it your way

Ingredients

Method

Make it a meal