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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
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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.
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.
WATCH: How to make a roux
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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.
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