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Butternut macaroni cheese with pancetta
Fruit and vegetables
1 small
butternut squash
(about 400g/14oz prepared weight), peeled and cut into 2cm/¾in cubes
1 tsp
garlic
powder
2 tbsp chopped fresh
chives
, to garnish
Tins, packets and jars
250g/9oz
macaroni
Cooking ingredients
1 tbsp
olive oil
1 tsp ground
nutmeg
salt and freshly ground
black pepper
Dairy, eggs and chilled
500ml/18fl oz full-fat
milk
150g/5½oz mature
cheddar
, grated
125g/4½oz
mozzarella
, shredded
30g/1oz
butter
, melted
Meat, fish and poultry
200g/7oz
pancetta
, chopped
Other
60g/2¼oz
panko breadcrumbs
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