Steam the butternut until very soft (if you don’t have a steamer, you can boil it). At the same time, bring the quinoa to the boil in a small saucepan with 2 cups of water and cook for 20 minutes until tender, the water should all boil off.

While the butternut and quinoa are cooking, make the cheese sauce:

Place the flour and butter in a medium sauce pan on a medium high heat and stir together while the butter melts. Then cook, stirring, for 1 minute. Take off the heat and add a little milk and whisk it in, do this until you have a thick, smooth sauce. Then whisk in the remaining milk and put the saucepan back on the heat, bringing the sauce to the boil, constantly whisking until the sauce thickens. Stir in the cheese and salt and pepper.

Allow the butternut to cool for a few minutes and then blend until smooth with 4 tbsp of the cheese sauce. Stir the butternut mixture into the cheese sauce.

Cook the macaroni as you normally would. Drain and stir in the cooked quinoa. Spoon into bowls and pour over the butternut cheese sauce.

Top with a little extra cheese, some fresh, chopped parsley, and serve.