INFO:

Butternut squash mac & cheese 🍂 Serves 4 1 butternut squash 1 tbsp olive oil 1 bunch rosemary 350g pasta 200g butter 3 tbsp plain flour 400ml milk 2 tsp Dijon mustard 2 tsp English mustard 200g grated cheddar cheese (plus extra for topping) Salt & pepper 1. Chop your squash, then add to a tray and cover with olive oil, rosemary, salt & pepper and roast for 40 mins at 180 degrees until soft. 2. Cook your pasta, then drain and put into an oven proof dish. 3. Melt the butter in a pan, then add the flour and combine into a smooth, thick paste. On a low heat, add the milk 100ml at a time and stir with a hand whisk until smooth (the sauce will start to thicken slowly on the bottom of the pan, use the whisk to get out any lumps and be patient - it will thicken). Once all the milk is added and the sauce is the consistency you like, add the mustard, cheese, salt & pepper. 4. Pour your cheese sauce over the pasta, combine and top with the roasted squash, some rosemary springs and extra cheese (I also added some breadcrumbs that needed using). Bake for 45 mins on 180 until golden and crisp. Enjoy 💓💓💓