- 1 onion, finely chopped
- 1/2 butternut squash, peeled and cubed
- 30ml butter
- 60ml maple syrup
- 250ml milk, warmed
- 450g macaroni
- 250ml orange cheddar cheese, grated
- 250ml mozzarella, grated
- 5ml paprika
- Salt and pepper, to taste
Maple mac n cheese
Maple mac n cheese
Macaroni cheese with butternut squash and maple syrup - 4 servings
Ingredients
Method
In a saucepan, sauté onions and squash cubes in butter over medium heat.
Add maple syrup, and stir for 1 minute before adding milk. Simmer for 5 minutes. Meanwhile, in a large pot of salted boiling water, cook macaroni until al dente.
Drain and return pasta to the pan.
Use a blender to purée squash and onions into a smooth sauce.
Pour over macaroni, adding cheddar and paprika, and salt and pepper.
Mix well, transfer into a buttered casserole dish, sprinkle with mozzarella cheese and bake for a few minutes until cheese has melted.
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