About this recipe:  
Serves 4 approx.   
This recipe is a treat from Pamela, so head over to her blog for more vegan and Free-From recipe ideas!

 macnsheese 2 cr enh2


300g dried macaroni
    1 tablespoon olive oil
    Medium-sized butternut squash, peeled and cut into small cubes
    1 onion or leek, chopped
    1 clove garlic, crushed
    600ml vegetable stock
    3 tablespoons Bute Island Creamy Cheddar Sheese
    1 teaspoon dried herbs
    Black pepper and salt
    1 tablespoon cornflour
    2 large tomatoes, cut into wedges
    30g breadcrumbs (can be gluten-free)
    30g Bute Island Grated Cheddar Sheese



  • Cook the macaroni pasta according to packet instructions, then drain.
  • Meanwhile heat the oil in a large pan then add the onion or leek, squash cubes and garlic. Cook for 10 minutes to soften slightly.
  • Add the stock, bring to the boil and simmer for 10 minutes, then set aside for 5 minutes and stir in the Creamy Sheese to melt. Place in a heat-proof blender and whizz up until smooth.
  • Return the sauce to the pan with the herbs, black pepper and salt to taste and heat up. Mix together the cornflour with a little water then whisk in as the sauce is heating up and allow to thicken. Stir in the cooked and drained macaroni.
  • Preheat the oven to 180 degrees C. Tip the macaroni and cheese sauce into a ceramic/glass dish then arrange the tomatoes on top and scatter over the breadcrumbs and grated Sheese.
  • Bake for 15-20 minutes until golden and bubbling. Now dish out between four plates and enjoy piping hot!
Product used in this recipe:

Cheddar Creamy Sheese Grated Sheese MatureCheddarStyle