Butternut Squash Mac ‘n’ Cheese

Mac ‘n’ cheese – the ultimate comfort food! But it’s not the healthiest – so we’ve pimped our mac ‘n’ cheese to cut the calories but boost the nutrients. Adding butternut squash adds a healthy dose of vitamin A and a sweet, autumnal flavour. And making simple swaps, such as skimmed milk and reduced fat cheese make for a meal that keeps that energy balance in check without compromising on taste and creaminess!

• 300g macaroni 
• 450g butternut squash, cubed 
• 2 tbsp olive oil 
• 1 onion 
• 3 garlic cloves 
• 2 tbsp flour 
• 250ml skimmed milk 
• 200g reduced fat cheese 

1. Boil the macaroni according to packet instructions. Once cooked, drain and set aside. 
2. Boil butternut squash for about 7 minutes, or until tender. Drain well and add to a blender or food processor. Blend to make a paste, adding a splash of water if necessary. 
3. Heat olive oil in a pan over medium heat. Finely dice the onion and garlic and add to the pan. Sauté for 5 minutes. 
4. Add 2 tbsp flour and stir for 30 seconds. 
5. Gradually whisk in the milk to make a smooth sauce. 
6. Add the cheese and butternut squash paste and incorporate to make the sauce. Add salt and pepper to taste. 
7. Stir in the macaroni and serve. 

This recipe serves 4, and each serving contains: 

Energy: 637kcal
Fat: 20.0g
Saturated fat: 8.3g
Carbohydrate: 82.4g
Sugars: 12.2g
Fibre: 6.2g
Protein: 28.6g
Salt: 1.1g