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The old classic given a healthy boost with blended cauliflower and butternut squash. Perfect way to get those extra veggies into meal time with a delicious disguise of crunchy breadcrumb topping – great for using up crusts from the freezer! 

Fills an 11” x 8.5” baking dish 


450g macaroni 

300g cauliflower florets

300g butternut squash, cubed 

500ml milk 

200g cheddar cheese, grated plus a little extra for topping 

100g cream cheese

Breadcrumbs from 6 slices toasted Vogel’s bread (no crusts), blended into crumbs


  1. Cook the macaroni in salted water until slightly undercooked then drain and set aside
  2. Cook the cauliflower and butternut squash with 150ml water in a lidded pan, until soft
  3. Whilst the vegetables are cooking preheat the oven to 180C.
  4. Once vegetables are soft, drain from pan and whizz to a smooth puree using a food blender
  5. Add the vegetable puree back to the saucepan with the milk and cheeses and whisk over a low heat until smooth. Season to taste with salt and pepper
  6. Mix the sauce with the macaroni and pour into a baking dish. Top with the crumbs and a little extra grated cheese
  7. Bake for 30 minutes or until golden and crunchy. 


The perfect cosy dish for those darker autumn evenings.