Macaroni cheese is a classic that can be jazzed up which way and another. Mine contains a few optional portions of extra veg too, and some crispy fried Princes Diced Ham. With oozy gooey cheese it is perfect for cold winter evenings. Make a day in advance and keep in the fridge until ready to reheat.
Cook the macaroni as per the packet instructions in a large pan of salted water.
Blitz the butternut squash with 75ml of the milk with a stick blender.
Melt the butter in a large pan, add the flour and stir well. Cook for a few minutes; this is important to stop the sauce tasting of flour.
Turn the heat right down, then add the remainder of the milk to the flour and butter, a splash at a time, stirring well all the time.
Add the butternut squash puree, soy sauce and mustard. Stir in half the hard cheese and half the mozzarella.
Drain the can of Princes Diced Ham, and fry briefly until the cubes are pale brown on a couple of sides. Stir into the sauce. Add the macaroni to the sauce and mix well.
Transfer to the serving dishes, dot the top with the remaining mozzarella and sprinkle the rest of the cheese on top.
Put under a hot grill until golden and the sauce is bubbling.
Serve with green vegetables or salad.
Prepare in advance and reheat in a medium oven, then grill before serving.
You can buy ready chopped frozen squash from all the major supermarkets, or roast your own and freeze any leftovers.
A quick and easy way to add some vegetables to the dish is to replace a third of the macaroni with chopped cauliflower.