Pea and Pesto Mac and Cheese
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Pea and Pesto Mac and Cheese

with Herby Crumb

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 Time30 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

40 grams

Mature Cheddar Cheese

(Contains Milk)

25 grams


(Contains Cereals containing gluten)

1 sachet(s)

Mixed Herbs

180 grams


(Contains Cereals containing gluten May contain Soya)

150 grams

Creme Fraiche

(Contains Milk)

15 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

32 grams

Fresh Pesto

(Contains Milk)

120 grams


Not included in your delivery

2 tbsp

Olive Oil for the Crumb

20 grams


1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4432 kJ
Energy (kcal)1059 kcal
Fat61.7 g
of which saturates31.1 g
Carbohydrate94.3 g
of which sugars9.8 g
Protein31.6 g
Salt3.21 g
Always refer to the product label for the most accurate ingredient and allergen information.


Box Grater
Small Bowl
Large Saucepan
Oven dish



Bring a large saucepan of water to the boil with 0.5 tsp salt for the macaroni. 

Peel and grate the garlic (or use a garlic press). Grate the cheese.

In a small bowl, combine the breadcrumbs, mixed herbs and the olive oil for the crumb (see pantry for amount). Set the crumb aside.


When your pan of water is boiling, stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.

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


Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Melt in the butter (see pantry for amount).

Once hot, add the garlic and cook until fragrant, 1 min, then stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche and vegetable stock paste.

Bring to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins.


Meanwhile, preheat your grill to high.

Once the sauce has thickened, remove from the heat, then stir through the hard Italian style cheese, Cheddar, pesto, peas and cooked macaroni.

Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.


Transfer the creamy pasta to an ovenproof dish and top evenly with the herby crumb.

Place your mac and cheese on a baking tray and grill until golden, 4-5 mins.


Share your witches cauldron mac and cheese between your plates.


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