Recipes
Date posted: 28/02/2019
Ingredients
| Olive Oil | 50ml |
| Alpro Professional soya milk | 1ltr |
| Kerrymaid premium baking | 50g |
| Everyday Favourites plain flour | 80g |
| Vegan grated Cheddar | 100g |
| Vegan grated parmesan | 80g |
| Alpro soya single cream alternative | 80g |
| Cooked butternut squash | 100g |
| Maldon sea salt | 4g |
| Everyday Favourites macaroni | 500g |
Method
- In a saucepan add the oil and milk and warm through. In another pan melt the Kerrymaid, stir in the flour and cook out.
- Slowly blend the milk mix into the flour until a smooth sauce is formed.
- Blend in the vegan cheese, cream alternative and cooked butternut squash and season with salt.
- Mix the sauce with the cooked pasta and bake for 5 minutes in a very hot oven.
- Once cooked leave to cool slightly and serve.