Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil pasta
Preheat the oven to 200°C/180°C fan. Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
2 Make sauce
Meanwhile, heat the butter over a medium heat in a large pot. Once melted, add the flour, Dijon, a pinch of smokedpaprika, the garlicpowder, onionpowder and vegetablestockcube. Stir for 1 min. Gradually whisk in the milk and simmer for 3-4 min, stirring, until thickened. Meanwhile, grate the gruyere.
3 Add cheese
Add 100/150/200 ml of starchy pasta water, the sour cream, mozzarella, gruyere and cheddar cheese. Stir until melted. Season generously with salt and pepper.
Add the drained macaroni to the sauce and toss. Transfer the macaroni and sauce to a baking dish and sprinkle with the pankobreadcrumbs and granapadanocheese. Bake for 15 min until golden brown.
5 Prep crudités
Meanwhile, peel the carrot. Slice the carrot, cucumber and pepper into crudites.
Allow the macaroni and cheese to cool for 5 min before serving alongside the crudites.