Warming broccoli and cauli macaroni cheese with roast squash chips
frozen broccoli and cauliflower mix
Preheat the oven to 200°C, fan 180°C, gas 6. Peel and deseed the squash and cut into chunky chips then toss with 1 tbsp of oil and seasoning and spread out on a baking tray. Roast for 25-30 minutes until tender and caramelised.
Add the penne to a large pan of salted boiling water and cook for 5 minutes, then add the frozen broccoli and cauliflower for bulk and bring back to the boil. Cook for 1-2 minutes until just tender (not soft).
Meanwhile, whisk 3 tbsp of oil and the flour to a paste in a medium saucepan. Cook over a medium heat for 1-2 minutes, stirring, until it smells slightly toasty. Remove from the heat and gradually whisk in the milk until smooth. Season well and bring to the boil; simmer for 2 minutes while you grate the cheese. Stir in 110g of the grated cheese for richness and check the seasoning.
Drain the pasta and veg, reserving the pasta water. Whisk 300ml of the pasta water into the cheese sauce for creaminess (don’t worry that it looks thin, as the pasta will soak it up). Mix the pasta and veg with the cheese sauce and tip into a large baking dish. Scatter with the rest of the cheese and bake for 15-20 minutes until bubbling and golden. Serve with the roasted squash chips for bite.
Nutritonal information per serving. Portion size 738g.