Spiralized squash mac and cheese
Ingredients
- 50g butter
- 50g plain flour
- 1 tsp mustard powder
- 600ml milk
- 250g extra mature cheddar, grated
- 2 medium butternut squash (about 900g each), peeled, ends trimmed, halved and spiralized into thick noodles
- 30g parmesan, grated
- 30g dried breadcrumbs
- 2 sprigs of thyme, leaves picked and finely chopped
- ½ tsp cayenne
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