Mac ‘n’ More

Method

1. Place the cubed butternut squash in a large pan with the milk, salt and pepper.
2. Bring to the boil, cover with a lid and simmer until squash is tender, apx. 8 mins.
3. In a separate pan, cook the pasta for half of the recommended cooking time, then add in the frozen veg and bring back to the boil for one minute.
4. When the squash is cooked, either mash or blend to a ‘sauce’ consistency, then add 100g of the cheddar and stir.
5. Drain the pasta/veg mix and add into the sauce. Cook on a low heat for a couple of mins until the sauce has thickened slightly and the pasta is cooked to your liking.
6. Serve with a sprinkle of the reserved cheese on top.