We use elbow-shaped pasta in this dish, which we partially cook to keep the pasta al dente for when it’s reheated.
The traditional cheese sauce is made by melting butter with flour to make a roux, to which we add milk, mature Cheddar and a touch of English mustard (top tip – a small amount of English mustard added to your cheese sauce will really bring out the cheesy flavour!). We then blend cauliflower florets to a fine powder, which we stir into the cheese sauce along with a handful of peas to add some colour.
The topping is made from butternut squash which is lightly blended and slowly cooked in olive oil until soft. We then mix it with more of our grated mature Cheddar and sprinkle over the top give a lovely cheesy finish to the dish.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).