Ultimate Truffle Mushroom Mac and Cheese
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Ultimate Truffle Mushroom Mac and Cheese

Ultimate Truffle Mushroom Mac and Cheese

with Cheesy Garlic Bread and Balsamic Salad

Looking for a taste of everyday luxury? This Ultimate Truffle Mushroom Mac and Cheese is our best ever version, with premium ingredients for an extra special twist on a classic vegetarian recipe.

Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

3 unit(s)

Garlic Clove

120 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)


(Contains Cereals containing gluten)

25 grams


(Contains Cereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

180 grams


(Contains Cereals containing gluten May contain Soya)

120 grams

Sliced Mushrooms

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Truffle Zest

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

2 tbsp

Olive Oil for the Crumb

20 grams


1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)5165 kJ
Energy (kcal)1234 kcal
Fat69.8 g
of which saturates38.6 g
Carbohydrate110.5 g
of which sugars9.9 g
Protein42.7 g
Salt3.77 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Small Bowl
Large Saucepan
Oven dish


Get Prepped

Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni. 

Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese. Halve the ciabatta.

In a small bowl, combine the breadcrumbs, half the hard Italian style cheese and the olive oil for the crumb (see pantry for amount). Set the cheesy crumb aside.

Lay the ciabatta on a baking tray, cut-side up. Spread over half the garlic and sprinkle over the remaining hard Italian style cheese. Season with salt and pepper, then set aside. 

Cook the Macaroni

When your pan of water is boiling, add 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.

Fry the Mushrooms

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the mushrooms and season with salt and pepper. Fry, stirring occasionally, until browned, 5-6 mins.

Add the remaining garlic to the mushrooms and cook for 1 min, then lower the heat to medium.

Make your Creamy Sauce

Melt the butter into the pan of mushrroms, then stir in the flour (see pantry for both amounts) and 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 creme fraiche and vegetable stock paste.

Bring to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins.

Bring on the Mac and Cheese

Meanwhile, preheat your grill to high.

Once the sauce has thickened, remove from the heat and stir through the Cheddar and cooked macaroni.

Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Transfer the creamy pasta to an ovenproof dish and top with the cheesy crumb. Place the mac and cheese on the baking tray with the garlic bread and grill until both are golden, 3-5 mins.

Finish and Serve

When everything's ready, cut the garlic bread diagonally into triangles.

Share your ultimate mushroom mac and cheese between your bowls, then sprinkle over the truffle zest.

Serve the cheesy garlic bread and salad alongside. Drizzle the balsamic glaze over the salad to finish.


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