Butternut Squash and Sage Macaroni Cheese

Method

1. Preheat the oven to 200°C (180°C fan/gas 6). Spread the cubed squash and unpeeled garlic cloves on a baking tray, drizzle with a little olive oil, season lightly, and roast for 25-30 minutes until the squash is tender and golden at the edges.
2. Meanwhile, bring a large saucepan of salted water to the boil. Cook the macaroni until just al dente (it will cook further in the oven). Drain and set aside.
3. Place the butter in a saucepan over a medium heat and cook until it foams and turns nutty brown. Immediately stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, a little at a time, to make a smooth sauce. Simmer gently for 4-5 minutes until thickened.
4. Add the most of the cheddar and Red Leicester to the sauce and stir until melted and glossy, then grate in the nutmeg.
5. Squeeze the roasted garlic from its skins and mash into the sauce. Lightly mash the roasted squash with a fork (or leave some texture, if you prefer) and fold it into the cheese sauce. Taste and adjust the seasoning.
6. Stir the pasta through the sauce and pour into a large ovenproof dish. Tear the mozzarella over the top and sprinkle with any extra cheese.
7. Return to the oven for 15-20 minutes until bubbling and golden brown.
8. While the pasta bakes, quickly fry the sage leaves in a little butter until crisp. Scatter them over the dish once it comes out of the oven, just before serving.