Squash Gorgonzola Mac + Cheese

It does what is says on the tin! This would make an epic Sunday evening dinner! I used chickpea pasta to make this a little lighter. Go and find more pasta recipes here. Watch this dish in action on my Instagram.

Ingredients

Serves 4
Vegetarian
Ingredients:

200g small pasta
400g butternut squash, peeled and cut into even pieces
2 tbsp olive oil
6 garlic cloves skins on
salt + pepper

For the sauce:
20g unsalted butter
1 tbsp dijon mustard / 1 tsp mustard powder
2 tbsp plain flour
570ml whole milk
80g Grana Padano, grated
200g gorgonzola picante
1-2 pinch chilli flakes

150g breadcrumbs (I made my own from sourdough bread and roasted a few slices with olive oil, salt and pepper for 10mins in the oven while the squash was roasting. Then I blended them!)
250g macaroni (I used a chickpea flour pasta that was GF)

Preheat the oven to 190 C degrees and add chopped squash and garlic to a baking tray with olive oil and season well. Bake for 30 mins or until the garlic is soft and the squash golden.
Cook pasta until 2 minutes before the packet’s instructions and drain.
Set a large saucepan to a medium heat and add the butter to melt. Then add the mustard, flour and mix for 1 min. Then slowly whisk in the milk a little at a time to avoid lumps about 4mins. It will thicken a little but still be runny. Squeeze the garlic from their skins and chop. Whisk this into the sauce followed by the Grana Padano and chilli flakes. Pour pasta into a 9 inch baking tray, scatter over the squash, break over gorgonzola and then pour over sauce. Top salt, pepper and then breadcrumbs. Bake for 20 mins and serve straight away!