We've also reduced the fat by using semi-skimmed milk and light cream cheese, but haven't compromised on flavour with the addition of ham hock and a crunchy topping of hazelnuts and breadcrumbs.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Cal/Serv:
622
Ingredients
175g
butternut squash (peeled weight), cut into 1cm (1/2in) pieces
100g
cauliflower florets
100g
broccoli florets
250g
macaroni pasta
40g
butter
1
leek, thinly sliced
40g
plain flour
400ml
semi-skimmed milk
50g
light cream cheese
100g
shredded ham hock
100g
mature Cheddar cheese, grated
25
fresh brown breadcrumbs
15g
chopped roasted hazelnuts, optional
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Bring a large pan of salted water to the boil. Cook squash for 5min, until tender. Using a slotted spoon, lift out into a bowl. Next, add the florets and cook 3min until just tender. Lift out with the slotted spoon and add to the squash.
Step 2Bring the water back to the boil and add the pasta. Cook for 5min until almost tender. Reserve 150ml of the cooking water, then drain the pasta and run under cold water to stop the cooking. Add the florets and squash to the colander (to drain off excess liquid). Set aside.
Step 3Heat butter in the empty pan over low heat and fry the leek for 10min until softened. Stir in the flour and cook for 1min. Remove pan from heat and gradually add the milk, stirring well, followed by the reserved cooking water. Return to the heat and cook, stirring, until thickened. Simmer for 3min.
Step 4Stir cream cheese, ham hock and most of the Cheddar into the sauce and check seasoning (it can take quite a lot). Gently mix through the pasta and veg and empty into an ovenproof serving dish.
Step 5Mix remaining cheese, breadcrumbs and hazelnuts, if using, and scatter over the top of the pasta. Cook in oven for 25-30min until bubbling and golden. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
