Butternut & kimchi macaroni cheese

Mac and cheese… but better, with chunks of sweet, autumnal squash and spicy kimchi.

This recipe takes macaroni cheese to a new level. Not only is it more nutritious with added squash and gut loving kimchi, but their flavours complement this creamy, cheesy dish so well.

Top with breadcrumbs for added crunch and you’ve got a seriously comforting vegetarian dinner that’s perfect for autumn when you fancy more hearty meals.

You’ll need (serves 2):

• 180g macaroni, or pasta of choice

• 400g butternut squash, cut into small bite-sized chunks (no need to peel)

• 120g cheddar cheese, grated (I recommend extra mature for the best flavour), plus a little extra for the top

• 300ml semi skimmed or whole milk

• 25g plain flour

• 100-150g kimchi

• Small piece of sourdough bread, or any bread, about 35g

Add the pasta and squash to a large saucepan, sprinkle in salt and pour boiling water over the top. Cook for a long as the pasta packet suggests.

In another saucepan, over a low heat, add the cheese and milk and gently whisk until the cheese is all melted. Sieve in the flour and whisk until smooth and thickening. Season with salt and pepper.

Add about 100g of kimchi to the cheese sauce. Taste and add more if you want it spicier.

Preheat oven to 190C fan. In a food processor, blitz the bread into breadcrumbs. Alternatively, if you don’t have one, finely chop or tear into small pieces (will be chunkier but still nice), or use shop-bought breadcrumbs.

In an ovenproof dish, mix the drained pasta, squash and cheese sauce. Top with the breadcrumbs and a little more cheese.

Bake for 30-40 minutes, until bubbling and the top is golden brown. Leave to sit for 5 minutes or so before serving, then dig in.