Butternut Squash and Sage Mac ‘n’ Cheese

How to make it

Earthy sage and sweet butternut squash are a match made in heaven — even better topped with lashings of cream and melted cheese. This comforting Mac ‘n’ Cheese dish is perfect as a main meal or as an accompaniment to roasted meats.

• Bring a large saucepan of water to the boil.
• Add the coarse sea salt, then let the water return to a rolling boil.
• Add the macaroni, stir well and cook according to the package instructions until very tender.
• Stir periodically to prevent the macaroni from sticking together.
• When cooked, drain, rinse well under running water and let drip dry in a colander.

Layering

• Preheat the oven to 200˚C (400˚F) Gas 6.
• Arrange the squash in a single layer on a baking sheet.
• Sprinkle over 2 tablespoons of the oil and toss to coat lightly.
• Roast in the oven for 20–25 minutes until just charred.
• Remove the squash from the oven and put it in a very large bowl.
• Season lightly with salt and set aside.
• Heat the butter and the remaining oil in a large saucepan.
• Add the shallots and cook over high heat for 2–3 minutes, or until golden, stirring occasionally.
• Then add the cream, sage and a good pinch of salt and bring to the boil, then reduce the heat.
• Add the cheeses and stir well to melt.

Grilling

• Preheat the grill to medium–hot.
• Put the cooked macaroni in the bowl with the squash.
• Pour over the hot cream sauce and mix well. Taste and adjust the seasoning.
• Transfer the macaroni mixture to a baking dish and spread evenly.
• Top with a good grinding of black pepper and sprinkle the breadcrumbs evenly over the top.
• Grill for 5–10 minutes until the top is crunchy and golden brown. Serve immediately.

Recipe courtesy of:
Mac ‘n’ cheese by Laura Washburn
Photography by Steve Painter
Published by Ryland Peters & Small