Ultimate Double Cheese and Chive Mac and Cheese
with Balsamic Glazed Tomato and Avocado Salad
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
- Mustard
- Soya
- May contain traces of allergens
Looking for a taste of everyday luxury? This Ultimate Triple Cheese Mac and Cheese is our best ever version, with premium ingredients for an extra special twist on a classic vegetarian recipe.
Ingredients
80 grams
Mature Cheddar Cheese
(Contains: Milk)
60 grams
Red Leicester
(Contains: Milk)
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
1 bunch(es)
Chives
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
150 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
Boil a full kettle.
Meanwhile, grate the Cheddar and Red Leicester. Finely chop the chives (use scissors if easier).
Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat. Stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, preheat your grill to high.
Melt the butter (see pantry for amount) in a large saucepan on medium-high heat. Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste. Bring to the boil, stir continuously and simmer until thickened, 1-2 mins.
Mix in the creme fraiche, then remove from the heat.
Reserve a handful of the grated cheese.
Stir the Dijon mustard (add less if you'd prefer), cooked macaroni, remaining Cheddar and Red Leicester into your creamy sauce until well combined and all the cheese has melted.
Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.
Transfer the mac and cheese to an appropriately sized ovenproof dish. Sprinkle over the reserved cheese.
Place the mac and cheese onto a baking tray and grill until golden, 5-6 mins.
Meanwhile, halve the baby plum tomatoes. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then stir the tomatoes into the dressing.
When the mac and cheese is ready, sprinkle over the chives.
Just before serving, add the baby leaf salad and avocado to the tomatoes and toss to coat in the dressing.
Share your ultimate mac and cheese between your plates.
Serve the baby leaf salad alongside.
Enjoy!
