Spanish Macaroni Cheese
Recipe: #25131
October 31, 2016
Categories: Casseroles, Pork Sausage, Cheese, Brunch, Fathers Day, Potluck, Sunday Dinner, Oven Bake, Frozen Vegetables, Macaroni, more
"From Recipe+ August'16 a twist on the cheese and mac. For the bechamel sauce you could use my #recipe25128"
Ingredients
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 by Step Method
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
No special items needed.