Spanish Macaroni Cheese
October 31, 2016
Categories: Comfort Food, Dinner, Main Dish, Casseroles, Pork, Pork Sausage, Dairy, Cheese, Pasta, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Brunch, Entertaining, Fall/Autumn, Father's Day, Potluck, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Frozen Vegetables, Macaroni more
"From Recipe+ August'16 a twist on the cheese and mac. For the bechamel sauce you could use my #recipe25128"
- Serving Size: 1 (146 g)
- Calories 404.6
- Total Fat - 16.8 g
- Saturated Fat - 7.2 g
- Cholesterol - 41.7 mg
- Sodium - 593 mg
- Total Carbohydrate - 42.1 g
- Dietary Fiber - 2.7 g
- Sugars - 2.8 g
- Protein - 20.7 g
- Calcium - 302.9 mg
- Iron - 1.5 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.2 mg
Preheat oven to 200C/180C fan forced.
Grease a 3 litre (12 cup) square ovenproof dish.
Cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender, adding peas and corn mixture in last minute of cooking and drain.
Meanwhile heat oil in a large frying pan over high heat and cook and stir sausage for 3 minutes or until browned and then add onion, cook and stir for 2 minutes or until soft.
Add half the béchamel sauce, tasty cheese, mozzarella, fetta and sausage mixture to the pasta mixture and mix well to combine and spoon into prepared dish and level surface.
Top pasta mixture with remaining béchamel sauce and level surface.
Sprinkle with olives, extra cheddar cheese, extra mozzarella and extra fetta and bake for 30 minutes or until bubbling and golden brown.
Sprinkle with parsley and serve.
Tips & Variations
No special items needed.