Zombie Mac and Cheese
with Ooozy Triple Cheese Sauce
This mac & cheese is the perfect lunch
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.
Ingredients
30 grams
Red Leicester
(Contains Milk)
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 ball(s)
Mozzarella
(Contains Milk)
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
10 grams
Vegetable Stock Paste
100 grams
Baby Spinach
150 grams
Creme Fraiche
(Contains Milk)
30 grams
Onion Marmalade
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Nutritional information
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) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then cut into 1cm thick slices.
d) Reserve 2 large slices of mozzarella on a small plate for later, then cut the remaining mozzarella into 1cm chunks.
a) When the saucepan of water is boiling, add the macaroni and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
c) While the pasta boils, preheat your grill to high.
a) Melt the butter (see pantry for amount) in a medium 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) Stir in 200ml of water, a little at a time, followed by the vegetable stock paste and the spinach. TIP: Use milk instead of water for a creamier cheese sauce if you'd prefer.
c) Bring to the boil, stir and simmer until the sauce is thickened and the spinach is wilted, 1-2 mins.
a) Stir in the creme fraiche and three quarters of the onion marmalade
b) Remove from the heat, then, using a hand blender, carefully blend into a smooth green sauce, 1-2 mins.
c) Add the grated cheese and chopped mozzarella, then stir until melted. Taste and season with salt and pepper.
a) Stir the cooked pasta into the green sauce until coated. Add a splash of water to loosen if needed, then transfer to a suitably sized ovenproof dish.
b) Place the 2 reserved slices of mozzarella on top for the zombie's eyes, then pop under your grill until the top is golden brown and the mozzarella is slightly melted, 3-5 mins.
a) Once baked, add pupils to the centre of the zombie’s eyes using the remaining onion marmalade to finish.
Enjoy!
