The best mac and cheese you will ever eat, with hidden butternut squash!
500mlmilkdairy, soy or oat work best
150ggruyère cheese or vegan cheese
2tbspolive oilor butter
Preheat the oven to 180c/350f. Peel, core and dice the squash if needed.
Bring a pot of water to boil and cook the butternut squash cubes for 10-15 minutes until tender.
Meanwhile, cook the macaroni according to the instructions. Once cooked, drain and set aside.
Once the butternut squash is tender, drain and add to a food processor or blender with half of the milk and blend until smooth. Set aside.
Heat the oil or butter in a saucepan and sauté the sage leaves for 2 minutes then whisk in the flour.
Gradually add in the milk, a splash at a time, whisking until smooth in between additions. Once you have added all of the milk, do the same with the butternut squash mixture.
Bring the sauce to a boil, then reduce and simmer for a few minutes until thickened.
Add the mustard, garlic powder, nutmeg, salt, pepper and grated cheese to the sauce and heat until the cheese is melted. This is your sauce.
Mix the sauce and the pasta together, then spread out in a casserole dish. Top with the breadcrumbs, some black pepper, the sage leaves and some extra cheese and grill for 10-15 minutes until the top is golden brown.