Butternut Macaroni Cheese
Roasted butternut folds into a mustard Cheddar sauce, adding colour and sweetness without pretending to replace the cheese.
Modern01Roasting concentrates butternut flavour.
02Half mashed gives body while cubes keep texture.
03Sage crumb counters the soft sauce.
Cook it calmly.
- 01
Roast the butternut
Roast cubes at 220°C until caramelised, then mash half and keep half intact.
- 02
Make the sauce
Cook butter and flour for a minute, whisk in milk gradually and simmer until smooth.
- 03
Add cheese off heat
Stir in Cheddar, mustard and mashed butternut, then fold through firm macaroni and remaining cubes.
- 04
Bake the crumb
Top with sage breadcrumbs and bake at 200°C for 20 minutes until crisp at the edges.
Common mistakes
- Boiling butternut and adding water.
- Boiling sauce after cheese enters.
- Fully cooking macaroni before baking.
The detail that changes the dish.
The vegetable supports the cheese sauce; it has not arrived with a cape to replace it.
Roasting concentrates butternut flavour.
Roasted butternut folds into a mustard Cheddar sauce, adding colour and sweetness without pretending to replace the cheese.
Half mashed gives body while cubes keep texture. Sage crumb counters the soft sauce.
The ingredients that make Butternut Macaroni Cheese work
The vegetable supports the cheese sauce; it has not arrived with a cape to replace it.
The pasta choice matters here. Macaroni supports the sauce and the way the ingredients are cut.
At the table
Serve Butternut Macaroni Cheese while its texture is at its best. Taste once more at the table before adding cheese, salt or chilli.
Later, if needed
Refrigerate for 4 days or freeze portions for 2 months.
Be realistic
Refrigerate for 4 days or freeze portions for 2 months.
Frequently asked questions
What is the main mistake with Butternut Macaroni Cheese?+
Boiling butternut and adding water.
Can I substitute the main ingredient?+
Mature Cheddar prevents the naturally sweet butternut from making the dish bland.
