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Vegetarian macaroni and cheese

Recipe from: 22 August 2011

Ingredients 15
Servings 4
Time 15 min


  • 500
    macaroni boiled until al dente in salted water
  • Roasted butternut:
  • 15
    olive oil
  • 1
    small butternut, peeled and cut into 2 cm cubes
  • Caramelised onions:
  • 10
    olive oil
  • 2
    medium onions, sliced
  • 5
  • Cheese sauce:
  • 150
    butter or half butter and half olive oil
  • 150
    cake flour
  • 1 1/2
  • 60
    crumbled creamy blue cheese
  • 125
    grated parmesan cheese or 250 ml grated chedda
  • salt and pepper to taste


45 mins
Preheat the oven to 200°C.
Coat the butternut cubes with some olive oil and season with salt and pepper.
Roast for 25 minutes or until golden and crispy.
For the onions, heat the oil in a small pot and gently sauté the onions and sugar until soft and browned (about 10 minutes).
Meanwhile, prepare the cheese sauce - melt the butter in a medium to large pot over moderate heat, add the flour and whisk vigorously over the heat for a few seconds before slowly adding the milk.
Continue to whisk until thickened, and then remove from the heat and stir in the blue cheese and half of the cheddar.
Season well with salt and pepper.
Add the cooked pasta, roasted butternut and caramelised onions to the sauce pot and mix until well combined.
Pour mixture into a greased oven proof dish.
Sprinkle with the remaining cheese.
Pop into the oven for 20 minutes or until the top is golden and bubbling.
Serve immediately with a salad of crisp cos lettuce, slices of pear and shavings of pecorino.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey's blog, click here.


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