Hidden superfood macaroni cheese

Hidden Superfood Macaroni Cheese

Ingredients

• 1/2 fresh butternut squash
• EVOO
• Seasoning such as Herbamare Herb Sea Salt
• Turmeric powder - 1 tsp
• 400g macaroni or pasta of choice
• 50g butter
• 50g flour of choice
• 1 pint of milk of choice
• 200g cheddar cheese
• 35g parmesan cheese
• Garlic italian herb granules - 1 tsp
• 2 x bay leaves
• White pepper
• Greens, I used green beans, tenderstem broccoli and cabbage - leftovers so just handfuls of each
• Stale bread for breadcrumbs (optional)

Method

• Take the half portion of the butternut squash, score which helps the heat penetrate better, and season with some EVOO and Herbamare. Put into the oven or airfryer for 30-40 minutes until roasted with a nice colour and soft.
• Meanwhile, make the cheese sauce. Melt the butter in a pot and add the flour, cook off for a couple of minutes before starting to add the milk. At this point I start to flavour the sauce with the garlic and herb granules, bay leaves, turmeric, Herbamare and white pepper.
• Continue to add the milk gradually stirring often to help smooth it out. Once around half the milk I add the cheese - leave a little block of the cheddar to grate and add to the top, but add the rest, I just chop it very roughly so it melts, plus all of the parmesan. You should end up with a smooth sauce that coats the back of a wooden spoon.
• Cook your pasta in salted water, as well as your green veggies.
• If you have any leftover bread (I used sourdough), blitz to make breadcrumbs, (sometimes I heat slightly in a low oven to dry out first) and set aside.
• Once the butternut squash is cooked, remove from the skin and blitz in a blender. I had to add some of the white sauce to loosen slightly. Then add all of this butternut squash mix back to your pot of cheese sauce, and mix well. Add the cooked pasta, mix well again, before adding to a baking dish. Top with the reserved grated cheese and breadcrumbs, and grill until golden and bubbling.
• Serve with your greens on the side.

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