Crab and Prawn Mac and Cheese
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Crab and Prawn Mac and Cheese

with Baby Leaf and Tomato Salad

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

1 bunch(es)


80 grams

Mature Cheddar Cheese

(Contains Milk)

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

180 grams


(Contains Cereals containing gluten May contain Soya)

150 grams

King Prawns

(Contains Crustaceans)

1 sachet(s)

Central American Style Spice Mix

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

1 punnet(s)

Orkney Crab Meat

(Contains Crustaceans)

50 grams

Baby Leaf Mix

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

20 grams


1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4135 kJ
Energy (kcal)988 kcal
Fat54.3 g
of which saturates30.4 g
Carbohydrate80.5 g
of which sugars9.1 g
Protein44.6 g
Salt3.92 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Bowl
Garlic Press
Large Saucepan



Bring a large saucepan of water to the boil with 0.5 tsp salt for the macaroni.

Meanwhile, halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). Roughly chop the chives (use scissors if easier).

Grate the cheese. 

In a large bowl, mix in the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the tomatoes to macerate and set aside.


When the water is boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.


Meanwhile, drain the prawns. Melt the butter (see pantry for amount) in a large saucepan on medium-high heat.

Once the oil is hot, add the prawns and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.


Add the grated garlic and the Central American spice blend. Stir-fry for 1 min.

Next, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!

Gradually stir in the water for the sauce (see pantry for amount) and the veg stock. Bring to the boil, stir and simmer until thickened, 1-2 mins.

Stir in the creme fraiche.


Add the grated cheese and crab meat to the sauce and stir until melted, 1-2 mins. Mix in the cooked pasta. Season with salt and pepper. Remove from the heat.

Add the baby leaves to the dressing bowl and toss until evenly coated. 


Divide the crab and prawn mac and cheese between bowls. Sprinkle the chives on top.

Serve with the salad on the side.


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