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Highland Veggie Crumble Macaroni Cheese

The traditional Mac 'n' Cheese with a twist.

Prep: 5 mins Cook: 50 mins


  • 300g Macsween Highland Veggie Crumble
  • 300g macaroni
  • 650ml your own cheese sauce or see recipe below
  • 75g grated cheddar
  • 75g grated parmesan


For cheese sauce:

  • 40g butter
  • 40g rice flour
  • 400ml full fat milk
  • 200g grated cheddar
  • 20g Grain mustard 
  • 5g chopped chives
  • Salt & freshly milled black pepper


  1. Heat the oven to 180c
  2. Bring a large saucepan of salted water to the boil; cook the macaroni for about 10 mins until al dente, drain & keep hot in the pan
  3. To make the cheese sauce, heat the milk over a moderate heat
  4. In a large saucepan melt the butter, stir in the rice flour and mix well, cook out for 4-5 mins
  5. Slowly add the milk, beating in to make a smooth sauce, season with salt and pepper
  6. Mix in the grated cheddar cheese and cook out, pass through a sieve if required
  7. Mix in the grain mustard & chopped chives
  8. Remove the outer plastic from the Highland Veggie Crumble, cut off 300g
  9. Crumble the 300g of Highland Veggie Crumble, add it into the sauce and then pour this onto the cooked macaroni, mix well & check seasoning
  10. Place all the mixture into an oven proof baking dish
  11. Top with the grated parmesan and cheddar cheese, bake in the oven for 35/40 mins until golden brown
  12. Serve with homemade chunky rosemary oven chips and green salad with French dressing