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 conflict 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.
Mature Cheddar Cheese(ContainsMilk)
Monterey Jack Cheese(ContainsMilk)
Penne Pasta(ContainsCereals containing gluten)
Plain Flour(ContainsCereals containing gluten)
Vegetable Stock Paste(ContainsCelery)
a) Bring a large saucepan of water to a boil with 1/2 tsp of salt for the pasta. b) Fill and boil your kettle. c) Grate the Cheddar, Monterey Jack and red Leicester cheeses. d) Once boiling, add the penne to the water, simmer until cooked, 12 mins. e) Once cooked, drain in a colander, pop back into the pan and stir through a little oil to stop it sticking together.
a) Meanwhile, heat the oil (see ingredients for amount) in a medium frying pan on medium-high heat. Stir in the flour. b) Cook until it forms a paste consistency and becomes golden, 1-2 mins. Add the stock paste and gradually stir in the boiling water (see ingredient list for amount) until smooth. c) Bring to the boil, stir and simmer until thickened, 1-2 mins. Use a whisk to get rid of any lumps. d) Stir in the creme fraiche, bring to the boil (still stirring), then remove from the heat. e) Add the cheese to the sauce and stir until the cheese is melted. Taste and add salt and pepper if it needs it.
a) Preheat your grill to high. b) Add the pasta to the sauce and stir to combine with a splash of water to loosen if you need to. Pour into an ovenproof dish. c) Pop under your grill until the top is golden brown, 3-5 mins. d) Serve and enjoy!