Beaming Butternut Mac & Cheese

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
4-6 4-6
Beaming Butternut Mac & Cheese
Main INGREDIENTS
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
£195.00
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Cast Iron Round Casserole
Ingredients
Method

Ingredients

  • 4 cups cooked butternut (approx 800g mashed)
  • 1 can chickpeas or white beans (drained and rinsed)
  • 4. roasted garlic cloves
  • 4 tbsp nutritional yeast
  • 3 tbsp olive oil
  • 2 cups plant-based milk of choice
  • ¼ tsp nutmeg
  • 1 tsp Dijon mustard
1 tsp salt
  • 500g wholewheat pasta
Crumb:
  • ½ cup almonds / sunflower seeds
  • 1 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp dried mixed herbs
  • 2 – 3 tbsp coconut oil
  • Pinch salt

  • Method

  • 1
    Pre-heat oven to 180ºC.
  • 2
    In a large Le Creuset Signature Cast Iron Round Casserole, cover the whole wheat macaroni with boiling water, add 2 tsp salt and a dash of olive oil. Bring to the boil for 5 minutes and cook for another 3 minutes until al dente, then remove from the heat and drain off the water.
  • 3
    Lightly coat the cooked pasta with olive oil and transfer back into the casserole.
  • 4
    In a blender, add the cooked butternut, chickpeas, spices, oil and milk until very smooth. Season according to taste.
  • 5
    Pour the sauce over the cooked pasta and stir through until very well incorporated.
  • 6
    Blend the crumb ingredients in a blender or food processor until it forms a crumb.
  • 7
    Sprinkle over the crumb topping and then bake in the oven for 10-15 minutes until the crumb is golden brown.
  • 8
    Serve warm.