Ingredients
75g macaroni
50g butternut squash, peeled and finely chopped
75g cauliflower, cut into cut into tiny florets
20g butter
20g plain flour
250ml whole milk
50g strong mature Cheddar, grated
2 tsp freshly chopped thyme
1 egg, beaten
Method
- Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Put a 24-hole silicone mini muffin tray onto a baking sheet.
- Cook the macaroni in a saucepan of boiling water for 8 minutes. Add the squash and cauliflower and continue to boil for 3–4 minutes. Drain.
- Melt the butter in another saucepan. Add the flour and stir over the heat for a few seconds. Pour in the milk, continuing to whisk until you have a smooth thick sauce. Remove from the heat, add the cheese, thyme, cooked pasta, and vegetables. Stir in the beaten egg.
- Spoon the mixture into the muffin tray and bake in the oven for 20 minutes, or until lightly golden and set in the middle. Allow the muffins to cool on a wire rack.
- Freeze the cooled muffins on a baking sheet lined with baking parchment. Once frozen, transfer to a sealed freezer bag or a plastic freezer container. When needed, thaw overnight in the fridge or at room temperature for several hours.
Login
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
