with Sage Panko Crumb
Our Butternut Squash Mac and Cheese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Allergens
Utensils
Sweet Potato
2
Roasted Spice and Herb Blend
1
Macaroni
180
Sage
1
Panko Breadcrumbs
25
Mature Cheddar Cheese
60
Vegetable Stock Paste
10
Creme Fraiche
150
Dijon Mustard
10
Grated Hard Italian Style Cheese
20
Olive Oil for the Crumb
2
Butter
20
Plain Flour
1.5
Water
200
Preheat your oven to 220°C/200°C fan/gas mark 9.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Pop the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp of salt for the macaroni.
When the oven is hot, roast the sweet potato on the top shelf until golden and cooked through, 18-20 mins.
When your water is boiling, stir the macaroni into the pan and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While everything cooks, pick the sage leaves from their stalks and finely chop (discard the stalks).
Pop the sage into a small bowl along with the panko breadcrumbs and olive oil (see pantry for amount). Season with salt and pepper, mix together then set aside your sage crumb.
Grate the Cheddar cheese.
Melt the butter (see pantry for amount) in another large saucepan on medium-high heat. Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Pour in the water for the sauce (see pantry for amount) a little at a time, followed by the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.
Add the Dijon mustard (add less if you don't love mustard), Cheddar cheese and hard Italian style cheese. Stir until combined and melted. Season with salt and pepper.
When the sweet potato is ready, remove it from the oven and turn your grill on to high.
Stir the sweet potato into the sauce along with the cooked macaroni. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.
Transfer the pasta to an appropriately sized ovenproof dish, then pop it under the grill until golden and bubbling, 1-2 mins.
When ready, share the sweet potato mac and cheese between your serving bowls and get stuck in.
Enjoy!
1205
kcal
Energy (kcal)
5042
kJ
Energy (kJ)
57.1
g
Fat
30.4
g
of which saturates
138.9
g
Carbohydrate
22.2
g
of which sugars
32.9
g
Protein
2.78
g
Salt
