Mac and Cheese with Roasted Squash, Sumac and Cumin

Kerrymaid .


Premium Supplier 23rd January 2017
Kerrymaid .


Premium Supplier

Mac and Cheese with Roasted Squash, Sumac and Cumin

Mac and Cheese with Roasted Squash, Sumac and Cumin recipe - Serves 4


  • 2 tsp cumin
  • 2 tbs olive oil
  • 2 cloves garlic, minced
  • 2 tsp sumac
  • 1 small butternut squash, peeled and cut into rough 2cm cubes
  • 250ml Kerrymaid Bechamel
  • 75g Kerrymaid Grated White
  • 50g grated Parmesan
  • 200g dried macaroni, blanched and refreshed
  • 25g stale breadcrumbs
  • Maldon sea salt and fresh ground black pepper


In a small nonstick pan, toast the cumin in 1tbs of the oil until fragrant. Add the garlic and sumac and set aside.
Place the squash in a small roasting tin with the remaining oil and season. Roast at 160℃ for 10 minutes. Add the spice mix to the squash, toss together well and continue to roast until just tender and lightly charred on the edges.
Warm the Kerrymaid Béchamel with 50g of Kerrymaid Grated White and the Parmesan, stirring until the cheese has melted into the sauce. Mix in the squash and macaroni. Check the seasoning and adjust as necessary. Transfer to a large gratin dish. Sprinkle over the remaining Kerrymaid Grated White and the breadcrumbs. Drizzle with a little oil and then bake for 20 minutes until golden and bubbling.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.