Squash & black garlic mac 'n' cheese

Name: Squash & black garlic mac 'n' cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 1 1 butternut, queen or crown prince squash, peeled and cut into 2cm chunks; 4 tbsp olive oil; 350 g macaroni; 50 g unsalted butter; 4 tbsp plain flour; 750 ml whole milk; 250 g extra-mature Cheddar cheese, grated; 2 tbsp Cooks' Ingredients Black Garlic Paste; 20 g pack sage, leaves picked, ½ shredded; 50 g Cooks’ Ingredients Smoky Chipotle Crust

This is a pasta bake everyone will want the recipe for. Squash and cheese make for a natural sweet-salty pairing, but add a touch of umami richness from black garlic and you have top-tier comfort food.

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Vegetarian

Serves6
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 1 butternut, queen or crown prince squash, peeled and cut into 2cm chunks
4 tbsp olive oil
350g macaroni
50g unsalted butter
4 tbsp plain flour
750ml whole milk
250g extra-mature Cheddar cheese, grated
2 tbsp Cooks' Ingredients Black Garlic Paste
½ x 20g pack sage, leaves picked, ½ shredded
50g Cooks’ Ingredients Smoky Chipotle Crust

Preheat the oven to 220°C, gas mark 7. Put the squash in a large roasting tin, drizzle over 2 tbsp oil, season and roast for 15-20 minutes until just tender. Meanwhile, bring a large pan of salted water to the boil, then cook the macaroni according to pack instructions; drain through a colander.
Melt the butter in a large pan over a low heat. Stir in the flour and cook for 1 minute until golden, then gradually add the milk, whisking all the time, making sure it is well combined before adding more. Bring to the boil and simmer for 1-2 minutes until thickened. Take off the heat and stir in 200g cheese, the garlic paste and the shredded sage; season.
Stir the pasta and squash into the sauce. Tip into an ovenproof dish (about 2 litres in volume); sprinkle over the remaining 50g cheese. In a small bowl, mix together the whole sage leaves, the remaining 2 tbsp oil and the chipotle crust. Sprinkle over the pasta. Bake for 15-20 minutes until hot and bubbling. Allow to stand for 5 minutes, then serve.

Typical values per serving when made using specific products in recipe