for 6 persons Ingredients

  • 1tbsp Flora oil
  • 1 onion, finely chopped
  • 4 cloves garlic, crushed
  • 750g butternut, cubed and roasted
  • 2.5 cups milk
  • 2 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 400g whole wheat macaroni pasta
  • 200g day-old, stale bread, torn into chunks
  • 2 tbsp Flora regular, melted
  • 1tsp chopped fresh rosemary
  • Grated Parmesan, to serve


for homemade butternut mac and cheese with rosemary breadcrumb topping

  1. Preheat the oven to 240°C. Heat the oil in a large non-stick frying pan over medium heat.
  2. Add the onion and garlic and cook, stirring, for 5–6 minutes or until softened.
  3. Add the butternut and the milk, salt and pepper and stir until warmed through.
  4. Remove from the heat and, using a hand-held stick blender, blend until smooth.
  5. While the sauce is cooking, cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente.
  6. Drain well and return to the pan.
  7. Add the butternut mixture and place in an ovenproof dish.
  8. To make the topping, toss together the bread chunks, melted Flora, rosemary and seeds in a bowl and place on top of the pasta.
  9. Bake for 8–10 minutes or until golden brown.
  10. Serve sprinkled with Parmesan cheese.