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Double Cheese Penne

Double Cheese Penne

with Cheddar and Red Leicester | Serves 2
Mimi Morley
Mimi MorleyUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
806 kcal
Protein
: 
25.8g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
  • Mustard
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

30 grams

Red Leicester

(Contains: Milk)

60 grams

Mature Cheddar Cheese

(Contains: Milk)

180 grams

Penne Pasta

(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

10 grams

Butter

1 tbsp

Plain Flour

150 milliliter(s)

Boiling Water

Energy (kJ)3371 kJ
Energy (kcal)806 kcal
Fat45.7 g
of which saturates28.1 g
Carbohydrate73.3 g
of which sugars5.7 g
Dietary Fibre2.8 g
Protein25.8 g
Salt2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

a) Bring a large saucepan of water to a boil with 0.5 tsp salt for the pasta. Fill and boil your kettle. 

b) Grate the Red Leicester and Cheddar.

c) When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.

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

2

a) Meanwhile, melt the butter (see pantry for amount) in a saucepan on medium-high heat. Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

b) Add the veg stock paste and gradually stir in the boiled water (see pantry for amount) until smooth. Bring to the boil, then stir and simmer until thickened, 1-2 mins. Use a whisk to get rid of any lumps. 

c) Stir in the creme fraiche, bring to the boil (still stirring), then remove from the heat. 

d) Add the cheese to the sauce and stir until combined. Taste and add salt and pepper if needed. 

3

a) Preheat your grill to high. 

b) Add the pasta to the sauce and stir to combine with a splash of water to loosen if needed, then pour into an ovenproof dish. 

c) Pop under your grill until the top is golden brown, 3-5 mins. Serve when ready!

Enjoy!

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