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3-veg mac 'n' cheese

Ingredients

  1. Step 1 150g butternut squash, cut into chunks
  2. Step 2 300g penne (we used Napolina 50% white 50% wholemeal)
  3. Step 3 40g butter
  4. Step 4 1 small leek, finely sliced (about 50g)
  5. Step 5 25g flour
  6. Step 6 600ml milk
  7. Step 7 100g frozen peas
  8. Step 8 175g mature Cheddar cheese (we used a vegetarian version)
  9. Step 9 1 slice day-old brown bread, blitzed into crumbs
3-veg mac 'n' cheese
Calories: 680 Carbohydrate: 69 g Protein: 29 g Fat: 31 g
Cook time: 50 minutes Prep time: 10 minutes Total time: 60 minutes Servings: 22

TAGS

Dinner 1 of 5-a-day Butternut squash Calcium Caroline Hire cheese Family meal Fibre Leek Mac n cheese Macaroni Pea Penne Vegetarian

Directions

  1. Step 1 Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
  2. Step 2 Cook the pasta according to the pack instructions.
  3. Step 3 Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
  4. Step 4 Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.