Baked Squash Mac and Cheese Recipe: Healthier Comfort Food

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. “This healthy twist on mac and cheese includes a serving of butternut squash, which makes the sauce super creamy,” she says. “The wholegrain macaroni also adds in some extra fibre.” Baked squash mac and cheese Serves: 4 Ingredients: 1 butternut squash, peeled and cut into chunks 4 tbsp extra virgin olive oil 1 garlic clove, minced 2 tbsp chopped sage 2 tbsp thyme leaves 60g plain flour 900ml semi-skimmed milk 2 tsp Dijon mustard 75g mature Cheddar cheese, grated 50g vegetarian Italian hard cheese, grated 400g wholegrain macaroni Salt and black pepper For the topping: 4 tbsp breadcrumbs Grated Cheddar cheese Thyme Method: open image in gallery Delicia Bale’s debut cookbook, ‘Unprocessed Made Easy’, is packed with practical recipes to help you swap ultra-processed staples for affordable, homemade alternatives 1. Stir in the mustard, cheeses and roasted butternut squash and cook for a couple of minutes, then blend until smooth. Stir the cooked pasta and sauce together, then transfer to an ovenproof dish and top with breadcrumbs, grated Cheddar cheese and thyme.