Spiralized butternut mac ‘n’ cheese

All of the comfort of warming macaroni cheese, with butternut noodles instead of pasta. Use this recipe as a base and experiment with other veggie noodles

  • Prep:30 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 431
  • fat 27g
  • saturates 17g
  • carbs 27g
  • sugars 11g
  • fibre 3g
  • protein 18g
  • salt 1.2g


  • 50g butter
  • 50g plain flour
  • 1 tsp mustard powder
  • 600ml milk
  • 250g extra mature cheddar, grated
  • 2 medium butternut squash (about 900g each), peeled, ends trimmed, halved and spiralized into thick noodles
  • 30g Parmesan, grated
  • 30g dried breadcrumbs
  • 2 sprigs of thyme, leaves picked and finely chopped
  • ½ tsp cayenne


  1. Heat oven to 200C/180C fan/gas 6. Melt the butter in a medium saucepan over a medium heat. Once melted stir in the flour and mustard powder. Mix to a smooth paste and cook, stirring for 1 min.

  2. Gradually whisk in the milk until you have a smooth sauce. Simmer for 3–4 mins, whisking constantly until the sauce has thickened. Remove the pan from the heat and stir in the cheddar. Once melted, taste for seasoning, I like to add a generous grind of black pepper.

  3. Put the butternut noodles into a large bowl and pour over the cheese sauce, mixing well so that every strand is coated in the sauce then tip into a large ovenproof dish (about 25 x 30cm). In a small bowl mix together the Parmesan, breadcrumbs, thyme and cayenne.

  4. Scatter the breadcrumb mixture over the top of the butternut then bake for 20–25 mins until bubbling, crisp and golden.

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