300g macaroni
1 small butternut squash or 300g
50g Butter
50g Plain flour
650ml Milk
150g Cheddar
50g Parmesan
1 tsp dijon mustard

For the topping:
Breadcrumbs
1 garlic clove & melted butter
Extra grated cheddar
Salt & pepper

Blend the roasted butternut squash with 200ml of the milk until smooth.
Make a roux with the butter and flour, then gradually add the remaining milk and the squash mixture. I add the milk by eye, stop when it seems thick.
Once thickened, remove from the heat and stir through the Dijon, cheddar and Parmesan. Season with salt and pepper.
Stir through the cooked macaroni.
Top with breadcrumbs, melted garlic butter and a little extra cheddar.
Bake at 180°C fan for 15-20 minutes, until golden and bubbling.

The dijon is my little addition here, it gives the cheese sauce more depth without it tasting mustardy.

Leftovers are brilliant spooned over jacket potatoes the next day and placed under the grille.