This delicious dish is a healthy take on the incredibly popular mac n’ cheese with a sweet and creamy taste and texture.
Elbow/macaroni pasta 2/3 mugs full
3 cups of butternut squash cubes (the smaller the better)
½ cups of extra mature cheddar cheese
3 large tbsp. 0% fat Greek yogurt
1 ½ cups of chicken stock
1 cup of milk
1 can of sweetcorn
3 cloves of garlic
Seasoning (salt, pepper & chilli flakes)
1 cup of breadcrumbs
- Chop the garlic and put into a saucepan with milk and chicken stock. Bring this to the boil and add the butternut squash. Stir occasionally for around 20 minutes, until the squash is very soft.
- In the meantime, set a second saucepan ready and cook the pasta.
- Drain the first saucepan and place the squash into a mixing bowl.
- Turn the oven on ready at 220 degrees.
- Add in the Greek yogurt, cheddar cheese and blend using a hand blender. You can use a fork for this but it may take some time.
- Add the sweetcorn and most of the breadcrumbs to the mixture. Season well.
- Pour in the cooked pasta and mix together.
- Place mixture in deep casserole style dish and top with the remaining breadcrumbs.
- Cook for around 15-20 minutes, until the breadcrumbs are a nice golden brown.
- Serve hot.
Fact: Pasta and cheese casseroles have been recorded as early as the 14th century in the Italian cookbook, Liber de Coquina, one of the oldest medieval cookbooks, which featured a dish of parmesan and pasta. A cheese and pasta casserole known as makerouns was recorded in the famous medieval English cookbook, the Forme of Cury, which was also written in the 14th century.