Mac 'n' Sheese
Let's get cooking
The original Mac 'n' Sheese, our dairy free vegan macaroni cheese alternative. Sharp, tangy and full of flavour!
Mac 'n' Sheese
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- Prep
- Serves 4 approx
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- Total
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- Serving
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 Cheddar Style Creamy Sheeser
- 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
Directions
- 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!
