Roasted Butternut Macaroni Bake

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Roasted Butternut Macaroni Bake

Macaroni cheese is usually a firm favourite in most homes. Adding roasted butternut to the mix makes this a wholesome and complete meal.
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.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.