Spanish Macaroni Cheese
Created by ImPat on October 31, 2016
- Servings: 8
- Prep Time: 25m
- Cook Time: 40m
- Recipe #25131
Ingredients
- 375 grams dry macaroni pasta
- 209 grams frozen peas and corn (1 1/2 cups)
- 1 tablespoon oil (vegetable oil or olive oil)
- 1 cured (130 grams) chorizo sausage (finely chopped)
- 1 red onion, thinly sliced
- Béchamel sauce (see note in intro, 2 cups)
- 1/2 cup grated cheddar cheese
- 1/2 cup grated cheddar cheese (extra)
- 1/4 cup grated mozzarella cheese
- 1/4 cup grated mozzarella (extra)
- 50 gram crumbled feta cheese
- 50 grams crumbled feta (extra)
- 1/4 cup sliced black olives
- 2 tablespoon flat leaf parsley, chopped
How to Make
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Step 1: Preheat oven to 200C/180C fan forced.
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Step 2: Grease a 3 litre (12 cup) square ovenproof dish.
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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.
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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.
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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.
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Step 6: Top pasta mixture with remaining béchamel sauce and level surface.
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Step 7: Sprinkle with olives, extra cheddar cheese, extra mozzarella and extra fetta and bake for 30 minutes or until bubbling and golden brown.
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Step 8: Sprinkle with parsley and serve.
Nutritional Facts
- 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