Stovetop Mac & Cheese
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Stovetop Mac & Cheese

Stovetop Mac & Cheese

with Baby Leaf Salad

Tags:
Quick
Veggie
Family Friendly
Allergens:
Cereals containing gluten
Milk
Celery
Sulphites
Mustard
Egg

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 time25 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove

180 grams

Macaroni

(Contains Cereals containing gluten May contain Soya)

110 grams

Mature Cheddar Cheese

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Mixed Herbs

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

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Nutritional information

Energy (kJ)3777 kJ
Energy (kcal)903 kcal
Fat51 g
of which saturates31 g
Carbohydrate75.1 g
of which sugars9.1 g
Protein36.4 g
Salt2.95 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Colander
Large Saucepan
Box Grater
Large Frying Pan

Instructions

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, mixed herbs and cooked pasta to the pan. Bring to the boil, stirring constantly, then remove from the heat.

5

a) Stir in the creme fraiche, Dijon mustard (add less if you'd prefer things milder) and both the grated Cheddar and hard Italian style cheese.

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 for those who'd like them.

c) Serve the baby leaves alongside and drizzle over the balsamic glaze to finish.

Enjoy!

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