Mac and cheese will be 'so rich' if you add 1 unusual ingredient

A chef has revealed that macaroni and cheese will be "so rich" if you cut out one key ingredient, and replace it with an unusual, but healthier option. While butternut squash might not seem like something you would usually add to the pasta dish, chef Megan Schwartz explained that her recipe incorporates the "nutritious vegetable" - and has still managed to pick up a 5-star rating from reviewers.

The chef told Taste of Home that her spin on the dish offers an alternative to its usual "heaviness" and makes "eating your vegetables a delight". To start, you will need to preheat your oven and cook your pasta according to the instructions on the packet. Then, place some cubed butternut squash into a large saucepan and bring it to a boil before covering the pan and cooking the vegetable for about 8-10 minutes, or until tender.

For the sauce, Schwartz recommends adding yoghurt, milk, salt, pepper and nutmeg, as well as the cooked squash, into a blender. Mix until it is well combined. At this point, add the mixture to a pan and heat it through, before whisking in cheese - she suggests cheddar and parmesan - until it melts.

Add the pasta to the mixture, transfer it to a baking dish, sprinkle with breadcrumbs and bake until golden brown for about 15 to 20 minutes. Schwartz explains that you can make the recipe your own, which could mean adding ingredients like bacon - for "crunchy salty goodness" - or more vegetables.

The reviews raved about the dish, with one tester writing: "The squash is a great addition to this dish! Plus, it's a great way to use up Thanksgiving leftovers. We omitted the nutmeg and bread crumbs but added bacon-cheddar shredded cheese as a topping. Definitely a repeat recipe!"

Another called the recipe "amazing", saying: "I added a little more nutmeg and some cinnamon - delicious!" A third said: "This recipe was delicious! Super smooth and fabulous flavor! I'm not quick to give 5*s, but this one deserves it... PLUS it's very simple."

Nutritionist Emily English has also shared her own take on butternut squash macaroni and cheese on TikTok. She said she had been making the recipe for years and "goes back to it time and time again".

Instead of boiling the vegetable, she said that she likes to roast it, either in the oven or in an air fryer. She also drizzles it with olive oil and seasons with salt, pepper, smashed garlic, and fresh thyme before baking at 185°C fan for 35-45 minutes until soft and golden.

English suggested adding protein to the dish, and said that roast chicken works "really well" with the recipe. She also told followers that she likes to eat macaroni and cheese with a bitter side salad dressed in lots of balsamic vinegar.