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Butternut squash and kale mac ’n’ cheese recipe

4 ratings

Add this mac 'n' cheese recipe to your midweek meal repertoire. It's studded with roasted butternut chunks, coated in a gloriously silky sauce that's got creamy Philadelphia stirred through it and extra dollops on top for the ultimate comfort food dish. Dig in! See method

Serves 4
20 mins to prepare and 55 mins to cook
839 calories / serving

Ingredients

500g pack butternut squash (or ½ an average-sized butternut squash, peeled and cut into 2cm chunks)
1 tbsp olive oil
100g curly kale
350g pasta shapes (we used fusilli)

For the cheese sauce

40g butter
50g flour
450ml skimmed milk
¼ tsp grated nutmeg
120g Philadelphia Original
100g extra-mature Cheddar, grated
½ lemon, zested and juiced
2 tbsp pine nuts, toasted
20g Parmesan, finely grated
green salad, to serve (optional)

Perfect with:

Philadelphia Original
Smooth and creamy, ideal to stir through sauces, spread on toast or whip into frosting.

Shop ingredients

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
3525kj
839kcal 42%
Fat
37g 52%
Saturates
18g 88%
Sugars
15g 17%
Salt
1.6g 26%

of the reference intake
Carbohydrate 98.3g Protein 29.4g Fibre 7.1g

Method

Preheat the oven to gas 6, 200˚C, fan 180˚C. Spread the squash over a baking tray, drizzle with the oil and season. Roast for 25-35 mins or until cooked through and slightly charred around the edges.
Remove the kale leaves from the stems and discard the stems. Cut the leaves into 5cm pieces. Bring a large pan of water to boil and cook the pasta for 4 mins less than pack instructions. For the last 2 mins of cooking, add the kale leaves to the pan. Drain, then set aside while you make the sauce.

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For the cheese sauce, make a roux. In a medium saucepan, melt the butter and add the flour. Whisking continuously, mix in the milk. Stir over a medium heat until thickened. Remove and stir in the nutmeg, most of the Philadelphia (reserving a few teaspoons for topping), the Cheddar and lemon zest and juice. Season well to taste.

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In a large bowl, gently toss the pasta and kale with the roasted butternut, white sauce and pine nuts. Spoon into an ovenproof dish and top with the Parmesan and a few teaspoons of Philadelphia.
Bake in the oven for 15-20 mins until heated through. Serve with a green salad, if you like.