Witches Cauldron Mac and Cheese
with Pesto, Green Veg and Herby Crumb
- Milk
- Cereals containing gluten
- Celery
- Egg
- Soya
- May contain traces of allergens
Our Witches Cauldron Mac and Cheese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
2 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains: Milk)
25 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
1 sachet(s)
Mixed Herbs
180 grams
Macaroni
(Contains: Cereals containing gluten May contain traces of: Soya)
150 grams
Creme Fraiche
(Contains: Milk)
15 grams
Vegetable Stock Paste
(Contains: Celery)
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
32 grams
Fresh Pesto
(Contains: Milk)
120 grams
Peas
Not included in your delivery
2 tbsp
Olive Oil for the Crumb
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Utensils
Instructions
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 cheese.
In a small bowl, combine the breadcrumbs, mixed herbs and the olive oil for the crumb (see pantry for amount). Set the crumb aside.
When your pan of water is boiling, 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.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Melt in the butter (see pantry for amount).
Once hot, add the garlic and cook until fragrant, 1 min, then stir in the flour (see pantry for amount) 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.
Meanwhile, preheat your grill to high.
Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Remove from the heat, then stir through the hard Italian style cheese, Cheddar, pesto, peas 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 evenly with the herby crumb.
Place your mac and cheese on a baking tray and grill until golden, 4-5 mins.
Share your witches cauldron mac and cheese between your plates.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious taste, with the pesto adding a unique twist; some found it overpowered the cheese flavour.
- Ease of prep: Generally easy to make, though a few found the roux preparation challenging or fussy.
- Suggestions: Consider adding extra cheese for more flavour, or reducing pesto if you prefer a traditional taste.
- Portions: Generous servings; some found it rich and filling, potentially stretching to additional meals.
- Vegetables: The addition of spinach and peas was appreciated, though some suggested serving with extra side vegetables.
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