Gluten Free Mac n Cheese with Butternut Sauce & Crunchy Rosemary Seed topping

Prepare Ingredients:

Preheat oven to 220°C. Wash the fresh produce. Pick rosemary leaves, discarding stem. Trim and thinly slice spring onions. Peel and mince garlic. Peel and grate butternut pumpkin. (TIP: alternatively, you can blitz the pumpkin in the food processor to save time).Trim broccolini ends. Heat a large pot of salted water to boiling on high for use in step 4.

Start Butternut Sauce:

Heat olive oil (enough to cover base) in a pot over medium heat. Add the spring onion and garlic and cook, stirring, for 2 - 3 minutes or until softened. Add pumpkin and cook for 7 - 8 minutes or until softened.

Blend Sauce:

Add milk, nutmeg, salt and pepper to the pumpkin and stir until warmed through. Remove from the heat and, using a stick blender or food processor, blend until smooth. (NOTE: this mix will be hot, be careful not to burn yourself. If you don't have a stick mixer or food processor, just mix really well). Season well with salt and pepper.

Cook & Add Pasta:

While the sauce is cooking; add the pasta to the pot of boiling water. Cook 8 - 10 minutes or until al dente. Using a slotted spoon, add the cooked pasta to the butternut sauce and gently mix. Save the boiling water to blanche broccolini in step 6.

Bake Butternut Mac:

Roughly chop rosemary leaves. Combine with seed mix, salt and pepper in a small bowl. Put butternut pasta mix into an ovenproof dish. (TIP: you can use individual ramekins for something different). Top with grated cheese and rosemary seed topping. Bake in oven for 8 - 10 minutes or until golden brown.

You Plate It:

In the meantime, add broccolini to the pot of boiling pasta water and cook for 2 - 3 minutes, until bright green. Drain well and season with salt and pepper. Divide butternut mac n cheese between plates and serve with blanched broccolini. Enjoy!