Spanish Macaroni Cheese

8
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In


"From Recipe+ August'16 a twist on the cheese and mac. For the bechamel sauce you could use my #recipe25128"

Original recipe yields 8 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 200C/180C fan forced.

Step 2

Grease a 3 litre (12 cup) square ovenproof dish.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Top pasta mixture with remaining béchamel sauce and level surface.

Step 7

Sprinkle with olives, extra cheddar cheese, extra mozzarella and extra fetta and bake for 30 minutes or until bubbling and golden brown.

Step 8

Sprinkle with parsley and serve.

Tips & Variations


No special items needed.

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