Butternut macaroni cheese with pancetta
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
An indulgent macaroni cheese made with roast butternut squash, sharp cheddar and melting mozzarella. The crispy pancetta adds savoury depth and the golden buttery crumb is the perfect topping.
Each serving provides 642 kcal, 39.2g protein, 36.1g carbohydrate (of which 15.2g sugars), 37g fat (of which 20.9g saturates), 3.7g fibre and 2.64g salt.
By Verity Genco
Ingredients
For the macaroni cheese
- 1 small butternut squash (about 400g/14oz prepared weight), peeled and cut into 2cm/¾in cubes
- 1 tbsp olive oil
- 200g/7oz pancetta, chopped
- 500ml/18fl oz full-fat milk
- 1 tsp garlic powder
- 1 tsp ground nutmeg
- 250g/9oz macaroni
- 150g/5½oz mature cheddar, grated
- 125g/4½oz mozzarella, shredded
- salt and freshly ground black pepper
For the crumb topping
- 60g/2¼oz panko breadcrumbs
- 30g/1oz butter, melted
- 2 tbsp chopped fresh chives, to garnish
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Put the squash on a large baking tray. Toss in the oil and season with salt and pepper. Roast for 25–30 minutes, turning once, until tender and golden at the edges. Blend the squash with 100ml/3½fl oz water in a food processor to a smooth purée – it should create about 240–280g/8½–10oz purée. Set aside.
Meanwhile, heat a large ovenproof frying pan or skillet (about 28cm/11in wide) over a medium heat. Fry the pancetta for 5–6 minutes until crisp and golden. Remove with a slotted spoon and set aside, leaving a little of the rendered fat in the pan.
Pour the milk and 600ml/20fl oz water into the pan. Add the garlic powder, nutmeg and a pinch of salt. Bring just to a gentle simmer, then stir in the macaroni. Cook for 12–14 minutes, stirring frequently to prevent sticking, until the pasta is just al dente and the liquid has thickened to a creamy sauce.
Take the pan off the heat and leave to settle until the sauce stops bubbling. Add the cheddar and mozzarella gradually, a handful at a time, stirring until smooth and glossy before adding more.
Fold in the squash purée and pancetta. Season with salt and pepper. The sauce may look loose at first but it will thicken as the cheese melts and the pasta rests.
To make the topping, mix the breadcrumbs and melted butter in a bowl. Scatter evenly over the macaroni cheese.
Preheat the grill to its hottest setting. Grill the macaroni cheese for 3–4 minutes, or until the topping is crisp and golden.
Garnish with chives and serve hot, straight from the pan.
Recipe tips
For a quicker version, cook the squash cubes in a saucepan of boiling water for 10–12 minutes until tender, then drain and blend with the water as in step 2.
If you don't have a large ovenproof frying pan or skillet, tip everything into a baking dish instead.
For a vegetarian version, leave out the pancetta.
If the sauce thickens before the pasta is tender, stir in a splash more hot milk or water.
Add the cheeses gradually, a handful at a time, stirring until smooth before adding more. This gentle method helps to keep the sauce glossy and prevents splitting.
Leftovers can be chilled in the fridge for up to 2 days and reheated gently on the hob with a splash of milk.
