Squash Macaroni Cheese

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people


For the pasta

  • 500g fine white 00 flour
  • 5 eggs
  • ½ tsp salt
  • ½ tsp sunflower oil

For the main dish

  • 50g butter
  • 50g plain flour
  • 500ml milk
  • 200g extra mature cheddar
  • 1 butternut squash
  • 2tsp olive oil
  • 50g grated parmesan


  • Preheat the oven to 180°C.
  • Roughly peel and chop the butternut squash to 3cm cubes. Place on a baking tray and toss in a little olive oil, season with salt and pepper and roast in the oven for 30 minutes or until cooked through.
  • Add all the pasta ingredients to the stand mixer bowl and attach the K-beater. Mix on speed 1 for 3 minutes until the mixture resembles breadcrumbs.
  • Attach the pasta shaper, fitted with the macaroni die to the slow speed outlet of your stand mixer. Switch it to speed 3. Drop a small amount of the crumbled pasta dough into the feed tube.
  • As the pasta extrudes, use the cutter to cut the pasta to the required length.
  • Let the pasta dry whilst you prepare the rest of the dish.
  • Remove the pasta maker and add the food processor attachment to the high-speed outlet of your stand mixer with the grating disc fitted. On a medium speed, grate the cheddar cheese.
  • Melt the butter in a saucepan and stir in the flour to form a roux. Gradually whisk in the milk, stirring constantly until you have a smooth, thick sauce.
  • Add in the grated cheese and stir until fully melted. Season to taste. Set aside.
  • Add the macaroni to a pan of salted boiling water and cook for 5 minutes.
  • Turn the oven up to 200°C.
  • Take about half of the roasted butternut squash, mash until smooth then add it to the sauce, stirring until combined.
  • Mix the sauce into an oven proof dish with the drained macaroni and dot in the remaining butternut squash pieces.
  • Scatter over the grated parmesan and bake in the oven for 20 minutes until golden.
  • Serve immediately.

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