Quorn Swedish Style Ball with Mac & Cheese

Name: Quorn Swedish Style Ball with Mac & Cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200g of Quorn Swedish Style Balls; 300g elbow macaroni; 1 tbsp olive oil; 1/2 onion, diced; 1 courgette, diced; 30g butter; 30g flour; 600ml semi skimmed milk; Salt and pepper to taste; 50g melting cheese, grated, for example Cheddar (+ handful of cheese for sprinkling on top); 1 stock cube; 75g cherry tomatoes, halved

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quorn swedish style ball with mac & cheese vegetarian recipe

Our mac and cheese is the perfect cosy dish for any time of year. If you thought you couldn’t improve on mac and cheese, then we’re about to let you in on a little secret… simply add our Vegetarian Swedish Style Meatballs! This cheesy, gooey dish is packed full of flavour and will definitely have everyone at dinner table coming back for more.

We’ve added some extra veg for flavour, but you can pick your favourites to make it your own. Try peas, cauliflower, or even your favourite beans! If you like your mac and cheese with additional spice, you can even add Tabasco sauce or sprinkle chilli flakes over your dish.

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Serves 4

25 mins

A Little Effort

575 cals
(Per serving)

20g of fat

Meat free Swedish Style Balls product packaging with nutritional information

Made with Quorn Vegetarian Swedish Style Balls

See product See recipes

High in Protein

Source of Fibre

Ingredients

200g of Quorn Swedish Style Balls
300g elbow macaroni
1 tbsp olive oil
1/2 onion, diced
1 courgette, diced
30g butter
30g flour
600ml semi skimmed milk
Salt and pepper to taste
50g melting cheese, grated, for example Cheddar (+ handful of cheese for sprinkling on top)
1 stock cube
75g cherry tomatoes, halved

Method

Bring a large pan of water to the boil and cook the macaroni for 10 minutes until al dente. Drain well and set to one side.
Preheat the oven to 200°C/400°F/Gas mark 6.
Preheat the oil in a pan and sauté the onion for 4-5 minutes until softened. Add the Quorn Swedish Style Balls and cook for 4-5 minutes longer then add the courgette and butter and stir until melted then stir in the flour. Cook for 2-3 minutes. Add the milk little by little stirring continuously until thickened. This will take approximately 10 minutes. Season to taste and stir in two thirds of the cheese, the macaroni, crumbled stock cube and the cherry tomatoes. Place in an oven proof container, sprinkle with the remaining cheese and bake for 12 minutes until golden brown and bubbling.

Tip: You can switch courgette and tomatoes to any of your favourite vegetables to complete this family dish. Alternatively, add a teaspoon or two of chipotle chilli paste to the cheese sauce to give a smoky chilli bite and top with a handful of tortilla chips, guacamole, jalapenos and soured cream before serving to give a Mexican twist!