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Butternut squash and kale mac ’n’ cheese recipe

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


  • 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 OriginalSmooth and creamy, ideal to stir through sauces, spread on toast or whip into frosting. 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

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Bake in the oven for 15-20 mins until heated through. Serve with a green salad, if you like.

See more Pasta recipes

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