HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTriple Cheese Penne With Cheddar, Monterey Jack And Red Leicester
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Triple Cheese Penne with Cheddar, Monterey Jack and Red Leicester

Triple Cheese Penne with Cheddar, Monterey Jack and Red Leicester

Serves 2

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

Allergens:MilkCereals containing glutenCelery

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.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

30 grams

Mature Cheddar Cheese

(ContainsMilk)

30 grams

Monterey Jack Cheese

(ContainsMilk)

30 grams

Red Leicester

(ContainsMilk)

180 grams

Penne Pasta

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste

(ContainsCelery)

150 grams

Creme Fraiche

(ContainsMilk)

Not included in your delivery

1 tbsp

Olive Oil

150 milliliter(s)

Boiling Water

1 tbsp

Plain Flour

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2359 kJ
Energy (kcal)564 kcal
Fat21.0 g
of which saturates11.0 g
Carbohydrate69 g
of which sugars3.0 g
Protein24 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Kettle
Grater
Colander
Frying Pan
Whisk
Oven dish
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!