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Recipes
What Is Haggis
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Burns
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Highland Veggie Crumble Macaroni Cheese
The traditional Mac 'n' Cheese with a twist.
Prep: 5 mins
Cook: 50 mins
4
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Ingredients
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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
Method
Heat the oven to 180c
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
To make the cheese sauce, heat the milk over a moderate heat
In a large saucepan melt the butter, stir in the rice flour and mix well, cook out for 4-5 mins
Slowly add the milk, beating in to make a smooth sauce, season with salt and pepper
Mix in the grated cheddar cheese and cook out, pass through a sieve if required
Mix in the grain mustard & chopped chives
Remove the outer plastic from the Highland Veggie Crumble, cut off 300g
Crumble the 300g of Highland Veggie Crumble, add it into the sauce and then pour this onto the cooked macaroni, mix well & check seasoning
Place all the mixture into an oven proof baking dish
Top with the grated parmesan and cheddar cheese, bake in the oven for 35/40 mins until golden brown
Serve with homemade chunky rosemary oven chips and green salad with French dressing
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