Butternut Mac & Cheese

Process

1. Cook the pasta in salted boiling water until al dente (2 mins less).
2. Veg Sauce
   1. Melt the butter in a saucepan, then add the onion, salt, msg and pepper; cook until translucent - 4-5 minutes.
   2. Add the garlic, cook 1 minute
   3. Add the butternut and cauliflower, stir 1-2 minutes to get everything coated.
   4. Add the stock, wine and mustard, stir well and bring to the boil.
   5. Boil uncovered 1-2 minutes to cook off the alcohol
   6. Lower the heat, cover and simmer until the vegetables are tender and slightly overcooked - approx 8-10 minutes.
   7. Take it off the boil, stir in the nutmeg and paprika
   8. Remove from heat
   9. Reduce to a smooth puree using immersion or normal blender.
3. Add the grated cheese in batches, mix until the cheese is fully melted and the sauce is completely combined.
4. Stir in the cooked pasta and transfer to a baking dish.
5. Top with the remaining cheese
6. Bake, covered, for 20 minutes at 180C
7. Uncover, bake for a further 10 minutes. The cheese should be melted and golden, and the sauce is bubbling.
8. Allow to rest for 10 minutes, then serve with parsley.