One Pot Squash Mac & Cheese

This was the first time making this dish and from the first mouth full I was in love. It's super cheesy, super yummy and is a must if you're looking for comfort food...

The smell from the fresh herbs is incredible.

Apart from being super delicious this recipe is also very easy and the best part is, it's all made in one pot. We love one pot recipes and I know whoever is on washing up duty loves it too - less dishes to wash is always a bonus.

This recipe is delicious by itself or served with a side of crusty garlic bread to soak up all that left over cheese...

Lets get into the recipe...

Happy Cooking!

The Chai Home 😋

INGREDIENTS

Serves 4-5

• 500g of macaroni or your favourite pasta

• 1x cup of squash/pumpkin puree

• 2x tbsp of butter

• 3x cloves of crushed garlic

• 6x large leaves of fresh sage ripped into pieces

• 1x tbsp of fresh thyme leaves

• large pinch of salt & pepper

• 1x tsp of sweet paprika

• 1x tsp of ground nutmeg

• 80g of grated parmesan

• 100g of grated strong cheddar

• 80g of cream cheese

• 1x cup of full fat milk

• 6x cups of water

METHOD

In a large saucepan add the butter and melt on a medium high heat.

Add the garlic and all of the fresh & dried herbs & seasoning and mix together with the butter. Fry for 2 minutes stirring continuously, ensuring the butter does not burn.

Turn off the heat and add the dried pasta. Mix together well ensuring the pasta is well coated in the melted butter and herbs.

Add 5 cups of water, stir and bring to the boil. Once it's come to the boil you can turn to a medium heat. Cook for 8 minutes or until the pasta is cooked. Stir occasionally to ensure the pasta does not stick to the pan.

Once the pasta is cooked turn off the heat. Do NOT throw the pasta water away, keep it in the pan.

Add the milk and cheeses and stir through the pasta.

Add the squash and stir.

Put onto a very low heat. Add 1 cup of water and keep stirring for 3-4 minutes or until all the cheese has melted.

Serve and enjoy!