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Ultimate Triple Cheese Mac and Cheese

with Garlic Ciabatta and Balsamic Glazed Baby Leaves
Lily Stevens
Lily StevensUpdated on October 03, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
1368 kcal
Protein
: 
48.1g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
  • Barley
  • Sulphites
  • Mustard
  • Soya
  • May contain traces of allergens
  • Cereals containing gluten
  • Rye
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

80 grams

Mature Cheddar Cheese

(Contains: Milk)

60 grams

Red Leicester

(Contains: Milk)

1 ball(s)

Mozzarella

(Contains: Milk)

180 grams

Macaroni

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

2 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten, Wheat, Barley May contain traces of: Cereals containing gluten, Rye)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Dijon Mustard

(Contains: Sulphites, Mustard)

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

20 grams

Butter

1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Dressing

Energy (kJ)5725 kJ
Energy (kcal)1368 kcal
Fat79.9 g
of which saturates46.1 g
Carbohydrate103.4 g
of which sugars12.8 g
Dietary Fibre5 g
Protein48.1 g
Salt3.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Box Grater
•Large Saucepan
•Baking Tray
•Knife
•Spoon
•Oven dish
•Medium Bowl

Instructions

1

Boil a full kettle.

Meanwhile, grate the Cheddar and red Leicester cheese. Drain and tear the mozzarella.

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.

2

While the pasta cooks, peel and grate the garlic (or use a garlic press). 

Halve the ciabatta and lay onto one side of a large baking tray, cut-side up.

Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Leave aside for now.

3

Pre-heat 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.

4

Remove from the heat then add the Dijon mustard, cooked macaroni, Cheddar, red Leicester and half the mozzarella. Stir 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 and top with the remaining mozzarella.

Place the mac and cheese on the tray next to the garlic ciabatta and grill until both are golden, 5-6 mins.

5

Meanwhile, halve the baby plum tomatoes.

In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Stir the tomatoes into the dressing.

Just before serving, add the baby leaf salad to the tomatoes and toss to coat in the dressing.

Once the ciabatta is ready cut diagonally into triangles.

6

Share the mac and cheese between your serving plates.

Serve the garlic ciabatta and baby leaf salad alongside.

Enjoy!

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