Lighter Protein Mac & Cheese

• 160g wholewheat macaroni
• 1 butternut squash, cubed (200g)
• 120g grated cheese
• 150g cottage cheese
• 1 garlic clove
• 1 tsp mustard
• 200ml milk

1. 1

   Cook the macaroni al dente.

2. 2

   Steam or boil the squash until soft, then blend with milk, garlic, mustard and cottage cheese.

3. 3

   Stir the sauce and most of the cheese through the pasta.

4. 4

   Top with the rest of the cheese and grill 4 min until golden.