Mac 'n' Cheese Side Dish
with Cheddar and Red Leicester | Serves 2
This mac & cheese side dish is a yummy addition to the main event - it pairs perfectly with pizzas and salads!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
30 grams
Red Leicester
(Contains: Milk)
60 grams
Mature Cheddar Cheese
(Contains: Milk)
180 grams
Macaroni
(Contains: Cereals containing gluten May contain traces of: Soya)
10 grams
Vegetable Stock Paste
(Contains: Celery)
150 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Bring a large saucepan of water to a boil with 0.5 tsp salt for the pasta.
b) Meanwhile, grate the Red Leicester and Cheddar.
c) When boiling, add the macaroni 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.
a) While the pasta boils, preheat your grill to high.
b) 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!
c) Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.
d) Add the grated cheese and stir until melted. Taste and season with salt and pepper if needed.
a) Add the cooked pasta to the sauce and stir to combine. Add a splash of water to loosen if needed, then add to a suitably sized ovenproof dish.
b) Pop under your grill until the top is golden brown, 3-5 mins.
c) Add to a serving dish and tuck in.
Enjoy!
