All of the comfort of warming macaroni cheese, with butternut noodles instead of pasta. Use this recipe as a base and experiment with other veggie noodles
Prep:30 mins
Serves 6
50g butter50g plain flour1 tsp mustard powder600ml milk250g extra mature cheddar, grated2 medium butternut squash (about 900g each), peeled, ends trimmed, halved and spiralized into thick noodles30g parmesan, grated30g dried breadcrumbs2 sprigs of thyme, leaves picked and finely chopped½ tsp cayenne
STEP 1Heat oven to 200C/180C fan/gas 6. Melt the butter in a medium saucepan over a medium heat. Once melted stir in the flour and mustard powder. Mix to a smooth paste and cook, stirring for 1 min.STEP 2Gradually whisk in the milk until you have a smooth sauce. Simmer for 3–4 mins, whisking constantly until the sauce has thickened. Remove the pan from the heat and stir in the cheddar. Once melted, taste for seasoning, I like to add a generous grind of black pepper.STEP 3Put the butternut noodles into a large bowl and pour over the cheese sauce, mixing well so that every strand is coated in the sauce then tip into a large ovenproof dish (about 25 x 30cm). In a small bowl mix together the Parmesan, breadcrumbs, thyme and cayenne.STEP 4Scatter the breadcrumb mixture over the top of the butternut then bake for 20–25 mins until bubbling, crisp and golden.
