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American Recipes

Stovetop Mac & Cheese

Stovetop Mac & Cheese

Stovetop Mac & Cheese

with Pea Shoot Salad

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Our Stovetop Mac & Cheese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Rapid

•Veggie

•Climate Conscious

Allergens:

Gluten

•Milk

•Celery

•Senf

•Egg

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

180 grams

Macaroni

(Contains: Gluten May contain traces of: Soja)

90 grams

Mature Cheddar Cheese

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

150 grams

Creme Fraiche

(Contains: Milk)

17 grams

Wholegrain Mustard

(Contains: Senf)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 pinch

Chilli Flakes

40 grams

Pea Shoots

12 milliliter(s)

Balsamic Glaze

(Contains: Schwefeldioxide und Sulfite)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)866 kcal

Energy (kJ)3624 kJ

Fat47.9 g

of which saturates28.7 g

Carbohydrate74.4 g

of which sugars9.2 g

Dietary Fibre4.1 g

Protein33.9 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Kettle

•Colander

•Large Saucepan

•Grater

•Large Frying Pan

Instructions

Garlic Time

1

a) Boil a full kettle.

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

Bring on the Pasta

2

a) Pour the boiled water from your kettle into a large saucepan on high heat with 1/2 tsp salt.

b) Add the macaroni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together. Set aside.

Get Cheesy

3

a) Meanwhile, grate the Cheddar cheese.

Start your Sauce

4

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, fry the garlic for 30 secs.

c) Add the water for the sauce (see pantry for amount), veg stock paste and cooked pasta to the pan. Bring to the boil, stirring constantly, then remove from the heat.

Mix the Mac & Cheese Time

5

a) Vigorously stir the creme fraiche, wholegrain mustard and both the grated Cheddar and grated Italian style cheese into the macaroni.

b) Simmer until piping hot, 1-2 mins.

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

Serve

6

a) Share the mac & cheese between your bowls.

b) Sprinkle over the chilli flakes (add less if you'd prefer things milder).

c) Serve the pea shoots alongside and drizzle over the balsamic glaze and a little olive oil.

Enjoy!

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