Use up your leftover squash and pumpkins in this creamy mac n cheese recipe that can easily feed up to four people
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 2 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 1626 |
| Fat | 35.7g |
| Saturates | 7.2g |
| Protein | 71.1g |
| Carbs | 252.4g |
| Sugars | 35.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Heat the oil in a large non-stick frying pan over medium heat. Sauté the leeks, garlic and thyme for 5-6 minutes or until softened.
Add the butternut and cook for 7–8 minutes or until caramelised and softened.
Add the milk, salt and pepper, and stir until warmed through.
Remove from the heat and, using a hand-held stick blender, blend until smooth.
Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente.
Drain well and return to the pan. Add the butternut mixture and stir through.
Pour the mac ‘n cheese mixture into a large casserole dish and layer the thin slices of butternut, then sprinkle thyme leaves and Parmesan over.
Bake for 10-15 minutes or until the butternut slices have cooked through.
