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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. 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.
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.
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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