Squash and black garlic mac 'n' cheese
Squash and black garlic mac 'n' cheese
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Ingredients
Method
Preheat the oven to 220ºC gas mark 7. Put the squash in a large roasting tin, drizzle over 2 tbsp oil season and roast for 15-20 minutes until just tender. Meanwhile, bring a large pan of salted water to a boil then cook the macaroni according to pack instructions; drain through a colander.
Melt the butter in a large pan over a low heat Stir in the flour and cook for 1 minute until golden, then gradually add the milk, whisking all the time, making sure it is well combined before adding more Bring to the boil and simmer for 1-2 minutes until thickened. Take off the heat and stir in 200g cheese, the garlic paste and the shredded sage; season.
Stir the pasta an squash into the sauce. Tip into an ovenproof dish (about 2 litres in volume); sprinkle over the remaining 50g cheese. In a small bowl, mix together the whole sage leaves, the remaining 2 tbsp oil and the chipotle crust. Sprinkle over the pasta. Bake for 15-20 minutes until hot and bbbling. Allow to stand for 5 minutes, then serve.
