Spiralized squash mac and cheese

• butter↗50g g
• plain flour↗50g g
• mustard powder1 tsp tsp
• milk↗600ml ml
• extra mature cheddar↗250g g

  grated

• medium butternut squash↗2

  (about 900g each), peeled, ends trimmed, halved and spiralized into thick noodles

• parmesan↗30g g

  grated

• dried breadcrumbs↗30g g
• sprigs of thyme↗2

  leaves picked and finely chopped

• cayenne↗½ tsp tsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Melt the butter in a medium saucepan over a medium heat. Once melted stir in the flour and mustard powder. Mix to a smooth paste and cook, stirring for 1 min.

2. 2

   Gradually whisk in the milk until you have a smooth sauce. Simmer for 3–4 mins, whisking constantly until the sauce has thickened. Remove the pan from the heat and stir in the cheddar. Once melted, taste for seasoning, I like to add a generous grind of black pepper.

3. 3

   Put the butternut noodles into a large bowl and pour over the cheese sauce, mixing well so that every strand is coated in the sauce then tip into a large ovenproof dish (about 25 x 30cm). In a small bowl mix together the Parmesan, breadcrumbs, thyme and cayenne.

4. 4

   Scatter the breadcrumb mixture over the top of the butternut then bake for 20–25 mins until bubbling, crisp and golden.