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Recipe Details

Serves 4 approx

The original Mac ‘n’ Sheese, our dairy free vegan macaroni cheese alternative. Sharp, tangy and full of flavour!




Ingredients

  • 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
Cooking Method

  • 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!

You will need

These Sheese Products



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