Squash Mac N Cheese with Crispy Sourdough Crumbs + Chilli Sambal
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Cheesy, cosy and packed with flavour, this Squash Mac N Cheese is a dreamy autumnal twist on the classic. Roasted butternut squash adds natural sweetness, garlic brings depth, and a mix of Grana Padano and cheddar makes it ultra creamy. Finished with crispy sourdough breadcrumbs and a spoonful of Saucy Chilli Sambal—this is comfort food with a kick.
Serves 4 | Gluten-free option
Ingredients
For the mac and cheese:
- 250g small pasta (I used GF rigatoni)
- 450g butternut squash, peeled + cut into even pieces
- 2 tbsp olive oil
- 6 garlic cloves, skins on
- Salt + pepper
For the sauce:
- 60g unsalted butter
- 1 tbsp Dijon mustard or 1 tsp mustard powder
- 2 tbsp plain or gluten-free flour
- 600ml whole milk
- 90g Grana Padano, grated
- 80g cheddar, grated
For the topping:
- 150g breadcrumbs (I used homemade sourdough crumbs: roast a few slices with olive oil, salt + pepper at 190°C for 10 mins, then blend)
- Saucy Chilli Sambal
Method
1. Roast the squash and garlic:
Preheat the oven to 190°C (fan). Add the chopped butternut squash and garlic cloves (with skins on) to a baking tray. Drizzle with olive oil, season with salt + pepper, and roast for 30 mins or until the squash is golden and the garlic is soft.
2. Cook the pasta:
Boil the pasta in salted water, but take it off the heat 2 minutes before the packet’s instructions. Drain and set aside.
3. Make the cheese sauce:
In a large saucepan over medium heat, melt the butter. Add the mustard and flour, stir for 1 minute. Slowly whisk in the milk, bit by bit, whisking continuously to prevent lumps. Let it cook for around 4 minutes until slightly thickened but still pourable.
4. Finish the sauce:
Squeeze the roasted garlic from the skins, finely chop, and stir into the sauce. Add the Grana Padano and cheddar, and whisk until melted.
5. Assemble the bake:
In a large mixing bowl, toss the cooked pasta and roasted squash with the cheese sauce. Season with black pepper. Pour into a 9-inch baking dish, scatter over your crispy breadcrumbs, and bake at 190°C for 20 minutes or until golden on top.
6. Serve:
Top each serving with a spoonful (or two!) of Saucy Chilli Sambal and dive in.