Macaroni and Cheese with Butternut Squash
SERVES 6
1 ½ teaspoons coarse salt
225 g wholewheat or quinoa pasta elbows, shells, or fusilli
420 g diced (5 mm) butternut squash
360 ml 2% milk
2 tablespoons wholemeal flour
1 teaspoon mustard powder
1 teaspoon Worcestershire sauce
½ teaspoon freshly ground black pepper
2 teaspoons olive oil, plus more for the baking dish
1 medium onion, finely chopped
250 g grated mature cheddar
Preheat the oven to 190°C. Grease a 2.5 to 3 litre shallow baking dish.
Bring a large saucepan of water to a boil. Add 1 teaspoon of the salt and the
pasta. Cook according to the package directions until al dente, adding the squash
for the last 4 minutes of the cooking time. Reserve 120 ml of the cooking water,
then drain. Wipe the pan dry and set aside. Whisk together the milk, reserved
cooking water, flour, mustard, Worcestershire sauce, and pepper in a measuring
cup.