Date posted: 22/01/2020

Vegan mac & cheese

Butternut squash is rich in antioxidants including carotenoids and vitamin C

  • Serves 10
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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


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