Butternut macaroni cheese with pancetta

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Put the squash on a large baking tray. Toss in the oil and season with salt and pepper. Roast for 25-30 minutes, turning once, until tender and golden at the edges. Blend the squash with 100ml/3½fl oz water in a food processor to a smooth purée - it should create about 240-280g/8½-10oz purée. Set aside.

3. 3

   Meanwhile, heat a large ovenproof frying pan or skillet (about 28cm/11in wide) over a medium heat. Fry the pancetta for 5-6 minutes until crisp and golden. Remove with a slotted spoon and set aside, leaving a little of the rendered fat in the pan.

4. 4

   Pour the milk and 600ml/20fl oz water into the pan. Add the garlic powder, nutmeg and a pinch of salt. Bring just to a gentle simmer, then stir in the macaroni. Cook for 12-14 minutes, stirring frequently to prevent sticking, until the pasta is just al dente and the liquid has thickened to a creamy sauce.

5. 5

   Take the pan off the heat and leave to settle until the sauce stops bubbling. Add the cheddar and mozzarella gradually, a handful at a time, stirring until smooth and glossy before adding more.

6. 6

   Fold in the squash purée and pancetta. Season with salt and pepper. The sauce may look loose at first but it will thicken as the cheese melts and the pasta rests.

7. 7

   To make the topping, mix the breadcrumbs and melted butter in a bowl. Scatter evenly over the macaroni cheese.

8. 8

   Preheat the grill to its hottest setting. Grill the macaroni cheese for 3-4 minutes, or until the topping is crisp and golden.

9. 9

   Garnish with chives and serve hot, straight from the pan.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.