- 1 onion, finely chopped
- 1⁄2 butternut squash, peeled and cubed
- 30g butter
- 60ml pure maple syrup
- 250ml milk, warmed
- 450g macaroni
- 250g Cheddar cheese, grated
- 250g mozzarella, grated
- 5g paprika
- Salt and pepper, to taste
Maple mac ‘n’ cheese vegetarian recipe by David Colcombe
David Colcombe
18th May 2018
Maple mac ‘n’ cheese vegetarian recipe by David Colcombe
Maple mac ‘n’ cheese vegetarian recipe by David Colcombe. The perfect comfort food, this maple twist on classic macaroni cheese is a great meat-free Monday supper dish or midweek meal.
Ingredients
Method
In a saucepan, sauté onions and squash in butter over a medium heat.
Add maple syrup, and stir for 1 minute before adding milk. Simmer for 5 minutes.
Meanwhile, in a large pot of salted boiling water, cook macaroni until al dente.
Drain and return pasta to the pan.
Use a blender to purée the squash and onions into a smooth sauce and pour over the macaroni, adding the Cheddar cheese and paprika, salt and pepper.
Mix well, transfer into a buttered casserole dish, sprinkle with mozzarella and bake for a few minutes until cheese has melted.
Serve with a side salad or as a side dish.
CHEF’S TIP
As well as a vegetarian meal, this works well as a side dish with some of the BBQ recipes. A little truffle oil drizzled at the end is a nice finish.
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