Halloween Zombie Mac & Cheese
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Halloween Zombie Mac & Cheese

Halloween Zombie Mac & Cheese

with Triple Cheese Sauce

This mac & cheese side dish is a yummy addition to the main event - it pairs perfectly with pizzas and salads!

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 Time20 minutes
Cooking time10 minutes


serving amount

30 grams

Red Leicester

(Contains Milk)

60 grams

Mature Cheddar Cheese

(Contains Milk)

1 ball(s)


(Contains Milk)

180 grams


(Contains Cereals containing gluten May contain Soya)

10 grams

Vegetable Stock Paste

(Contains Celery)

100 grams

Baby Spinach

150 grams

Creme Fraiche

(Contains Milk)

30 grams

Onion Marmalade

Not included in your delivery

20 grams


1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4163 kJ
Energy (kcal)995 kcal
Fat58.5 g
of which saturates36.3 g
Carbohydrate81.9 g
of which sugars12 g
Protein36 g
Salt2.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Medium Saucepan
Oven dish



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 tear into small pieces. Cut the mozzarella into 1cm slices. 

d) Reserve 2 large slices of mozzarella on a small plate for later, cut the remaining mozzarella into 1cm chunks.


a) When boiling, add the macaroni to the water 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 water, a little at a time, followed by the vegetable stock paste and the spianch . 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 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) 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) Place the 2 reserved slices of mozzarella on top for the zombies 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. TIP: Make sure to eat your zombie mac and cheese before it eats you!



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