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Roasted Butternut Macaroni Bake

Butternut macaroni

Roasted Butternut Macaroni Bake

Recipe by Margaret Hirsch

Serves 6
500 g cubed butternut
1 red onion, peeled and cut into quarters
50 ml olive oil
Salt and pepper to taste
15 ml fresh or 5 ml dried mixed herbs
250 g uncooked macaroni
750 ml white sauce (See pg. 78)
150 g crumbled feta
100 g grated Cheddar cheese
Handful chopped rocket
60 g grated Parmesan cheese
50 ml fresh breadcrumbs
Salt and pepper to taste
1. Preheat oven to 200°C/180ºC fan/Gas mark 6.
2. Place butternut and red onion in roasting pan and drizzle with olive oil. Season with salt, pepper and mixed
herbs.
3. Roast for 30 – 35 minutes or cook on 100% microwave power for 8 – 10 minutes or until cooked through.
Set aside to cool.
4. Cook macaroni in a large saucepan in boiling water for 8 – 10 minutes until al dente. Drain and set aside.
5. Reduce oven temperature to 180°C/160ºC fan/Gas mark 4.
6. Mix cooked macaroni, butternut, chopped rocket, feta and half the Cheddar cheese with white sauce.
Transfer to a greased ovenproof dish.
7. Top with breadcrumbs, Parmesan cheese and remaining Cheddar cheese.
8. Bake: for 30 – 35 minutes until a golden crust forms.
Combination/Solar Dom: 180°C+50% microwave power for 15 – 20 minutes.
Tips:
• Save time by purchasing ready-prepared butternut and sachet white sauce- sufficient to make
750 ml sauce.
• Replace rocket with 100 ml chopped parsley.


Image sourced from twopeasandtheirpod.com

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