Macaroni cheese

A comfort food classic – with a healthy twist!


4 People


15 minutes


30 minutes


  • 2 large saucepans
  • Chopping board
  • Sharp knife
  • Colander
  • Blender
  • Wooden spoons


  • 200g uncooked macaroni
  • 1 tablespoon vegetable oil
  • 1 onion, peeled and diced
  • 1 small butternut squash, peeled and diced into small cubes
  • 150ml skimmed milk
  • 600ml vegetable stock
  • 100g reduced fat cheddar cheese, grated
  • Black pepper

Simple steps

  1. Cook the macaroni according to packet instructions, drain and set aside
  2. Prepare the vegetables, cook the onions in the oil for 5 minutes or until golden
  3. Add the butternut squash to the onions along with around half of the vegetable stock, cook until the squash is softened, adding more stock if needed
  4. Once the squash is cooked and there is only a small amount of liquid left, transfer to a blender (or leave in the pan if using a hand blender) and add the milk and season with pepper
  5. Once blended return to a gentle heat and stir in the grated cheese
  6. Once melted serve the macaroni with the sauce and a side of vegetables
  7. Optional extra: Once the sauce has cooked you can combine with the macaroni, transfer to an oven proof dish, sprinkle the cheese over and bake for 20 minutes


  • calories: 224
  • protein: 11.3g
  • fat: 5.9g
  • saturated fat: 3.7g
  • carbohydrates: 32g
  • sugars: 5.7g
  • salt: 175mg
  • dietary fibre: 4.8g

Allergen information

  • Wheat
  • Gluten
  • Milk
  • Stock cube allergens vary – check label