Macaroni Cheese with Butternut Squash & Maple Syrup

This creamy, golden macaroni cheese gets a festive twist with roasted butternut squash, maple syrup and nutmeg. It’s rich, comforting and perfect for Christmas dinner sides or cosy Boxing Day leftovers.

🧀 Ingredients

• 300g macaroni pasta (Buy macaroni pasta here)
• 1 medium butternut squash, peeled and cubed (Buy butternut squash here)
• 2 tbsp maple syrup (Buy maple syrup here)
• 50g butter (Buy unsalted butter here)
• 2 tbsp plain flour
• 500ml milk (Buy whole milk here)
• 200g mature cheddar cheese, grated (Buy cheddar cheese here)
• 50g parmesan cheese, grated (Buy parmesan cheese here)
• ½ tsp ground nutmeg
• Salt and pepper to taste

🔥 Method

1. Roast the squash — toss cubes with maple syrup, salt and pepper, then roast until caramelised.
2. Cook the pasta — boil until al dente, drain and set aside.
3. Make the sauce — melt butter, stir in flour, then whisk in milk until smooth.
4. Add cheddar, parmesan, nutmeg, and roasted squash.
5. Combine with pasta, season, and bake until bubbling and golden.

🎄 Serving Suggestions

• Serve alongside maple roasted potatoes or vegetarian gravy.
• Sprinkle with crispy sage leaves for a festive finish.
• Pair with mushroom chestnut pies for a vegetarian Christmas spread.

🌟 Variations

• Add pancetta or smoked paprika for a savoury twist.
• Swap cheddar for Gruyère for extra richness.
• Make mini portions for a Christmas buffet board.

💡 Tips for Perfect Texture

• Roast squash until deeply caramelised for sweetness.
• Use mature cheese for stronger flavour.
• Don’t overbake — keep the sauce creamy.

❓ FAQs

Can I make this ahead of time? Yes — assemble and refrigerate, then bake before serving.

Can I freeze leftovers? Freeze portions for up to one month.