Name: Vegan mac & cheese
Yield: 10 servings
Ingredients: 1.4kg Gustoso macaroni; 1.5 kg Plant based cheese sauce; 400g Roasted butternut squash; 200g Blanched chopped kale; 400g Everyday Favourites cauliflower florets; 60g Bute Island grated parmesan style cheese; 100g Cook Asia panko breadcrumbs; 30ml Extra virgin cold pressed rapeseed oil; 10g Fresh chopped parsley

Ingredients

Gustoso macaroni 1.4kg
Plant based cheese sauce 1.5 kg
Roasted butternut squash 400g
Blanched chopped kale 200g
Everyday Favourites cauliflower florets 400g
Bute Island grated parmesan style cheese 60g
Cook Asia panko breadcrumbs 100g
Extra virgin cold pressed rapeseed oil 30ml
Fresh chopped parsley 10g

Method

Cook and refresh the macaroni then set to one side.
Add the cheese sauce, squash, kale and blanched cut cauliflower. Mix lightly together.
Place into your hot boxes and set to one side.
Mix the parmesan style cheese, breadcrumbs, oil and chopped parsley together and then evenly sprinkle over the pasta mix.
Close the lid and bake at 180°C until hot and golden.

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Ingredients

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