Mac & Cheese

Ingredients

• 300g macaroni
• 40g plain flour
• 80g fresh breadcrumbs
• sea salt and freshly ground black pepper, to taste
• ½ tsp smoked paprika
• 500ml whole milk, warmed
• 50g butter
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 250g mature cheddar, grated
• 40g Parmesan, finely grated
• 1 tbsp chopped fresh parsley (optional)

Method

1. Preheat the oven to 200°C fan. Cook the macaroni in plenty of boiling salted water for 1–2 minutes less than the packet time so it stays al dente; drain and return to the pan.
2. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes to form a pale paste, then whisk in the warmed milk gradually until completely smooth. Simmer for 3–4 minutes, stirring, until thickened and glossy.
3. Whisk the butternut squash purée into the sauce and let it bubble gently for another minute until fully incorporated and the sauce coats the back of a spoon in a deep, creamy gold.
4. Off the heat, stir in the Dijon mustard, most of the cheddar (hold back a handful for the top) and all the Parmesan until melted and velvety. Season generously with salt and plenty of black pepper.
5. Tip the macaroni into the sauce and fold through so every piece is properly coated, then transfer to a 2-litre ovenproof dish.
6. Toss the breadcrumbs with the olive oil and smoked paprika, then scatter over the pasta along with the reserved cheddar.
7. Bake for 20–25 minutes until the top is deep golden and crisp and the sauce is bubbling at the edges.
8. Rest for 5 minutes so the bake firms slightly before serving.