Triple Cheese Penne with Cheddar, Monterey Jack and Red Leicester

Name: Triple Cheese Penne with Cheddar, Monterey Jack and Red Leicester Serves 2
Total time: 15 min
Yield: 2
Cuisine: British
Ingredients: 10 Vegetable Stock Paste; 30 Monterey Jack Cheese; 30 Red Leicester; 30 Mature Cheddar Cheese; 180 Penne Pasta; 150 Creme Fraiche; 1 Olive Oil; 150 Boiling Water; 1 Plain Flour

Serves 2

Mimi MorleyPublished on October 04, 2021

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Three cheese? Yes please! This super cheesy baked penne is the ideal side for meat and veggie dishes alike.

Allergens:

Celery

•Milk

•Cereals containing gluten

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.

Total15 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Vegetable Stock Paste

(Contains: Celery)

Monterey Jack Cheese

Red Leicester

(Contains: Milk)

Mature Cheddar Cheese

(Contains: Milk)

180

Penne Pasta

(Contains: Cereals containing gluten)

150

Creme Fraiche

(Contains: Milk)

Not included in your delivery

Olive Oil

150

Boiling Water

Plain Flour

Nutritional information

Energy (kcal)797 kcal

Energy (kJ)3335 kJ

Fat44.8 g

of which saturates25.6 g

Carbohydrate73.4 g

of which sugars5.7 g

Protein25.3 g

Salt1.9 g

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

Utensils

•Grater

•Medium Saucepan

•Kettle

•Colander

•Whisk

•Grill Pan

•Oven dish

Cooking Instructions and Tips

a) Bring a large saucepan of water to a boil with 1/2 tsp salt for the pasta
b) Fill and boil your kettle.
c) Grate the Cheddar, Monterey Jack and red Leicester.
d) Once boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan. Stir through a little oil to stop it sticking together.

a) Meanwhile, heat the olive oil (see ingredients for amount) in a medium frying pan on medium-high heat. Stir in the flour (see ingredients for amount). Cook until it forms a paste consistency and becomes golden, 1-2 mins.
b) Add the veg stock paste and gradually stir in the boiling water (see ingredients for amount) until smooth. Bring to the boil, stir and simmer until thickened, 1-2 mins. Use a whisk to get rid of any lumps.
c) Stir in the creme fraiche, bring to the boil (still stirring), then remove from the heat.
d) Add the cheese to the sauce and stir until the cheese is melted. Taste and add salt and pepper if needed.

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. Enjoy!