Mac and Cheese with Three Vegetables in a Creamy Cheese Sauce

• butternut squash↗150 g

  cut into cubes

• penne↗300 g

  (used Napolina 50% white, 50% wholegrain)

• butter↗40 g
• leek↗1 piece

  thinly sliced (about 50 g)

• flour↗25 g
• milk↗600 ml
• frozen peas↗100 g
• cheddar↗175 g

  (used vegetarian version)

• stale brown bread1 piece

  crumbled

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C convection, gas mark 6). Place the butternut squash cubes in a steamer over boiling water and cook for 15‑20 minutes until tender. Drain the water and blend the squash in a blender until smooth.

2. 2

   Cook the penne according to the package instructions, drain and set aside.

3. 3

   Melt the butter in a medium saucepan, add the leek and sauté for 2 minutes. Stir in the flour and cook for another 1‑2 minutes, stirring constantly. Remove the pan from the heat, gradually whisk in the milk. Return to the heat, bring to a boil while stirring constantly, and simmer for 5 minutes. Add the frozen peas and bring to a gentle boil again. Remove from heat, stir in the pumpkin purée, then add 125 g of cheddar and melt it.

4. 4

   Combine the penne with the sauce, transfer to a baking dish, sprinkle with the remaining cheese and the crumbled stale bread. Bake for 20 minutes until the top is golden and browned.