ESSENTIAL WAITROSE - BUTTERNUT MAC AND CHEESE WITH SAGE

Ingredients

500g pack frozen essential Waitrose Butternut Squash, 200ml essential Waitrose Semi Skimmed Milk, 2 cloves garlic, roughly chopped, 1 tbsp shredded sage leaves, plus a few left whole for decoration, 275g essential Waitrose Macaroni, 555g jar essential Waitrose Creamy Tomato Pasta Bake, 75g essential Waitrose Red Leicester or other hard cheese, grated, plus a little extra for sprinkling

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STEP 1

Preheat the oven to 200°C, gas mark 6. Put the squash, milk, garlic and 1 tsp sage into a large saucepan, season, cover and bring to the boil. Simmer for 15 minutes or until the squash is tender. Meanwhile, in a separate pan, boil the macaroni in salted water for 7 minutes, then drain.

step 2

Blend the squash mixture with a handheld stick blender. When smooth, stir in the jar of sauce, cheese and remaining shredded sage. Bring this sauce up to a simmer, then season if required.

Step 3

Stir the macaroni into the sauce and tip into a large ovenproof dish. Scatter with whole sage leaves and a little more cheese. Bake for 10 minutes or until golden and bubbling.

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