Macaroni Cheese with a Twist
YOU WILL NEED:
500 gms cubed butternut
1 sweet red pepper sliced
3 baby marrows cut into 2 cm slices
1 large onion peeled and sliced into strips
50 ml olive oil
Salt and freshly ground black pepper
20 ml fresh finely chopped herbs. (oregano, thyme, rocket)
300 gms uncooked macaroni
500ml white sauce
150 gms crumbled feta (or robiola) cheese. Or both
125gms crisply fried bacon, crumbled ( Leave out for a vegetarian version)
6 pieces sundried tomatoes in oil, cut into 1 cm squares ( see how-to )
100 gms cheddar grated
50 gms finely grated parmesan cheese.
2 slices fresh brown bread, (lightly toasted and turned into crumbs in the blender)
Extra salt and freshly ground black pepper
Place butternut and onion and other vegetables in oven proof dish, drizzle with olive oil, season with salt and pepper
Roast for 30 to 40 mins till cooked. Or microwave on full power for 10 mins. Set aside to cool
Cook Macaroni for 10 – 12 mins till al dente. Drain and set aside.
Mix veg macaroni, sundried tomato, chopped herbs, feta and ½ the white sauce, the ½ the cheddar and the bacon in an ovenproof dish. Add salt and freshly ground pepper.
Pre-heat oven to 180 deg.
Mix Parmesan, cheddar cheese and bread crumbs together. Spread on top of pasta veg mixture & bake until golden.
Serve with a green salad