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Stovetop Mac & Cheese
Stovetop Mac & Cheese

Stovetop Mac & Cheese

with Baby Leaf Salad

Recipe Development Team
Recipe Development TeamPublished on January 12, 2024
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Tags:
Veggie
•Family Friendly
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Sulphites
•Mustard
•Egg

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: Cereals containing gluten, Wheat May contain traces of: Soya)

90 grams

Mature Cheddar Cheese

(Contains: Milk)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Dijon Mustard

(Contains: Sulphites, Mustard)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 pinch

Chilli Flakes

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3588 kJ
Energy (kcal)857 kcal
Fat47.4 g
of which saturates28.8 g
Carbohydrate74.6 g
of which sugars9 g
Dietary Fibre3.6 g
Protein33.5 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Grater
•Medium Saucepan
•Knife
•Small Bowl

Cooking Instructions and Tips

1

a) Boil a full kettle.

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

2

a) Pour the boiled water from your kettle into a large saucepan on high heat with 0.5 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.

3

a) Meanwhile, grate the Cheddar cheese.

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.

5

a) Vigorously stir the creme fraiche, Dijon mustard and both the grated Cheddar and hard 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.

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 baby leaves alongside and drizzle over the balsamic glaze and a little olive oil.

Enjoy!

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