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Make this healthier macaroni cheese

Posted by Stace

Macaroni cheese with butternut squash

Macaroni cheese is an ever-popular comfort meal, but it’s not usually the most-healthy option on the menu. 

That’s where our healthier variation on this teatime classic comes in, adding vegetables including peppers and butternut squash or sweet potato, while reducing the amount of cheese and cutting out the butter. 

The recipe below serves four people and should take around 50 minutes to cook, plus 20 minutes to prep. 

It’s also a great opportunity to get the kids involved in the kitchen, helping with some of the preparation, stirring and timing required. 

Ingredients: 

  • 1 tbsp extra virgin olive oil 
  • 300g deseeded peppers, finely diced 
  • 300g butternut squash or sweet potato, diced 
  • 300g onions, finely diced 
  • 300g dried macaroni, or other pasta 
  • 1 chicken stock cube 
  • 400ml milk 
  • ½ tsp dried garlic granules 
  • 75g mature cheddar, grated 
  • 3 tbsp of cornflour, mixed with a little water to form a thin paste 

Optional toppings: 

  • 4 spring onions, finely sliced 
  • 2 tbsp panko breadcrumbs 
  • Salt and pepper 

Method 

  1. Heat the olive oil in a large shallow saucepan or frying pan over a low heat. 
  2. Add the onion, peppers, sweet potato/butternut squash and cook slowly for about 30 minutes, until completely softened and golden brown. 
  3. Meanwhile, cook the macaroni in a saucepan of boiling water for 2 minutes less than the packet instructions, then drain the pasta. 
  4. Preheat the oven to 200c (180c fan). 
  5. Add the stock cube, milk and garlic granules to the softened veg and give it a good stir to deglaze the pan, then cook for another minute or two. 
  6. Take pan off the heat and blitz the veg with a stick blender (or normal blender) until you have a smooth sauce. 
  7. Stir in the cheese, drained macaroni and cornflour paste and season with salt and pepper. 
  8. Pour the mixture into a large baking dish (about 30x20cm and 10cm) or divide into smaller ones. 
  9. Scatter over breadcrumbs and spring onions if you wish, then bake in the oven for 20 minutes till crisp and golden on top. 
  10. Leave to stand for 10 minutes before serving. 
  11. Eat alone or with a mixed salad of your choice.