Mac 'n' Cheese Side Dish
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Mac 'n' Cheese Side Dish

Mac 'n' Cheese Side Dish

with Cheddar and Red Leicester | Perfect for sharing

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)

180 grams


(Contains Cereals containing gluten May contain Soya)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

20 grams


1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3552 kJ
Energy (kcal)849 kcal
Fat49.8 g
of which saturates30.7 g
Carbohydrate74.9 g
of which sugars5.7 g
Protein26 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Medium Saucepan


Cook the Pasta

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.

Make the Cheesy Sauce

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 200ml water, a little at a time, followed by the vegetable stock paste. TIP: Use milk instead of water for a creamier cheese sauce if you'd prefer. 

d) Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

Grill and Serve

a) Add the grated cheese and stir until melted. Taste and season with salt and pepper if needed.

b) 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. 

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

d) Transfer to a serving dish and tuck in.