Macaroni Cheese

A comfort food classic - with a healthy twist!

4
15
30
Equipment: 
  • 2 large saucepans
  • Chopping board
  • Sharp knive
  • Colander
  • Blender
  • Wooden spoons
Ingredients: 
  • 200g uncooked macaroni
  • 1 tablespoon vegetable oil
  • 1 onion, peeled and diced
  • 1 small butternut squash, peeled and diced into small cubes
  • 150ml skimmed milk
  • 600ml vegetable stock
  • 100g reduced fat cheddar cheese, grated
  • Black pepper
Simple steps: 
  1. Cook the macaroni according to packet instructions, drain and set aside
  2. Prepare the vegetables, cook the onions in the oil for 5 minutes or until golden
  3. Add the butternut squash to the onions along with around half of the vegetable stock, cook until the squash is softened, adding more stock if needed
  4. Once the squash is cooked and there is only a small amount of liquid left, transfer to a blender (or leave in the pan if using a hand blender) and add the milk and season with pepper
  5. Once blended return to a gentle heat and stir in the grated cheese
  6. Once melted serve the macaroni with the sauce and a side of vegetables

Once the sauce has cooked you can combine with the macaroni, transfer to an oven proof dish, sprinkle the cheese over and bake for 20 minutes

Calories: 
224
Protein: 
11.3g
Fat: 
5.9g
Saturated fat: 
3.7g
Carbohydrates: 
32g
Sugars: 
5.7g
Salt: 
175mg
Dietary fibre: 
4.8g
Allergen information: 
Celery
Cheese
Egg
Gluten
Milk
Wheat
Whole wheat