Witches Cauldron Mac and Cheese
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Witches Cauldron Mac and Cheese

Witches Cauldron Mac and Cheese

with Pesto, Green Veg and Herby Crumb

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!

Family Friendly
Climate Conscious
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 Time30 minutes
Cooking time20 minutes


serving amount

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


(Contains Cereals containing gluten May contain 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


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 (kcal)1062 kcal
Energy (kJ)4445 kJ
Fat62 g
of which saturates31.1 g
Carbohydrate93.3 g
of which sugars9.8 g
Protein32.6 g
Salt3.06 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Small Bowl
Large Saucepan
Large Frying Pan
Oven dish
Baking Tray


Get Started

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.

Macaroni Time

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.

Into the Cauldron

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.

Say Cheese

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.

Get Grilling

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.

Serve up a Fright

Share your witches cauldron mac and cheese between your plates.