Mac and Cheese with Garlic and Thyme Squash
It’s squash season, cosy season and national pasta month, which are all very clear reasons for you to make this mac and cheese filled squash ASAP!
Ingredients
Directions
- 1
Cut the top off the squash, about 2 inches down, then scoop out the seeds and stringy pulp
- 2
Fill each squash with 2 garlic cloves and thyme sprigs, season and flip over to be cut-side down, then roast for 30 minutes
- 3
Melt the butter in a pan and mix in the flour until well combined into a thick paste. Gradually pour in the milk and/or stock, stirring continuously to make a white sauce
- 4
Stir in the mustard and cheeses, season to taste and add the macaroni / pasta of choice
- 5
Scoop the squash flesh out halfway to the skin, so it continues to hold its shape. Blitz with the garlic and a splash of stock, then mix into the macaroni cheese
- 6
Pour the macaroni cheese into the squash, place the top on and bake for 15 minutes, then remove the lid, sprinkle with the reserved cheese and return to the oven/airfryer for 10 minutes to brown
- 7
Serve up, tuck in and enjoy!
