Squash Macaroni Cheese
Ingredients
1 butternut squash
2 tsp. olive oil
seasoning, to taste
500 grams 00 flour
0.5 tsp. salt
4 eggs
0.5 tsp. sunflower oil
50 grams butter
50 grams plain flour
500 ml milk
200 grams extra mature cheddar
water, as needed
1 tsp. salt
50 grams Parmesan
Instructions
STEP 1/10
Peel, deseed and cut the butternut squash into 3 cm cubes.
Grate the cheddar.
Grate the parmesan.,
STEP 2/10
Pre heat the oven to 180ºC.
Fit the K beater to the machine.
STEP 3/10
Add the first of Ingredients 1 (butternut squash) on to the baking tray.
Drizzle with the rest of Ingredients 1 (oil, seasoning) and toss to coat.
Roast for 30 minutes at 180°C.
Let cool slightly.
STEP 4/10
Add Ingredients 2 (flour, salt, egg, oil) to the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for about 3 minutes until the mixture resembles breadcrumbs.
Fit the pasta shaper attachment to the machine.
Start the machine on speed 3.
Drop a small amount of pasta dough into the feed tube.
As the pasta extrudes use the cutter to cut the pasta to your required length.
Set the pasta aside to dry.
STEP 5/10
Add Ingredients 3 (butter) into a saucepan.
Heat over a medium heat until melted.
STEP 6/10
Add Ingredients 4 (flour) into the saucepan.
Stir over the heat until combined and smooth.
STEP 7/10
Gradually add Ingredients 5 (milk) into the saucepan while whisking.
Keep whisking over the heat until a smooth, thick sauce is formed.
STEP 8/10
Add Ingredients 6 (water, salt) into the saucepan.
Stir until fully melted.
Set aside.
STEP 9/10
Add Ingredients 7 (water, salt) into a clean saucepan.
Heat until boiling.
Add the pasta into the saucepan.
Cook for 5 minutes.
STEP 10/10
Turn the oven up to 200°C.
Mash half of the sweet potato until smooth and stir into the sauce.
Add the pasta and sauce to a baking dish.
Mix until combined.
Add the rest of the potato.
Sprinkle with Ingredients 8 (parmesan).
Bake for 20 minutes at 200°C until golden.
Serve.
Squash Macaroni Cheese
Ingredients
1 butternut squash
2 tsp. olive oil
seasoning, to taste
500 grams 00 flour
0.5 tsp. salt
4 eggs
0.5 tsp. sunflower oil
50 grams butter
50 grams plain flour
500 ml milk
200 grams extra mature cheddar
water, as needed
1 tsp. salt
50 grams Parmesan
Instructions
STEP 1/10
Peel, deseed and cut the butternut squash into 3 cm cubes.
Grate the cheddar.
Grate the parmesan.,
STEP 2/10
Pre heat the oven to 180ºC.
Fit the K beater to the machine.
STEP 3/10
Add the first of Ingredients 1 (butternut squash) on to the baking tray.
Drizzle with the rest of Ingredients 1 (oil, seasoning) and toss to coat.
Roast for 30 minutes at 180°C.
Let cool slightly.
STEP 4/10
Add Ingredients 2 (flour, salt, egg, oil) to the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for about 3 minutes until the mixture resembles breadcrumbs.
Fit the pasta shaper attachment to the machine.
Start the machine on speed 3.
Drop a small amount of pasta dough into the feed tube.
As the pasta extrudes use the cutter to cut the pasta to your required length.
Set the pasta aside to dry.
STEP 5/10
Add Ingredients 3 (butter) into a saucepan.
Heat over a medium heat until melted.
STEP 6/10
Add Ingredients 4 (flour) into the saucepan.
Stir over the heat until combined and smooth.
STEP 7/10
Gradually add Ingredients 5 (milk) into the saucepan while whisking.
Keep whisking over the heat until a smooth, thick sauce is formed.
STEP 8/10
Add Ingredients 6 (water, salt) into the saucepan.
Stir until fully melted.
Set aside.
STEP 9/10
Add Ingredients 7 (water, salt) into a clean saucepan.
Heat until boiling.
Add the pasta into the saucepan.
Cook for 5 minutes.
STEP 10/10
Turn the oven up to 200°C.
Mash half of the sweet potato until smooth and stir into the sauce.
Add the pasta and sauce to a baking dish.
Mix until combined.
Add the rest of the potato.
Sprinkle with Ingredients 8 (parmesan).
Bake for 20 minutes at 200°C until golden.
Serve.