Mac 'N Four Cheese Pasta Bake

with Crudités

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family-friendly
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family-friendly
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Instructions

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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.

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2 Make sauce

Meanwhile, heat the butter over a medium heat in a large pot. Once melted, add the flour, Dijon, a pinch of smoked paprika, the garlic powder, onion powder and vegetable stock cube. Stir for 1 min. Gradually whisk in the milk and simmer for 3-4 min, stirring, until thickened. Meanwhile, grate the gruyere

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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

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4 Bake

Add the drained macaroni to the sauce and toss. Transfer the macaroni and sauce to a baking dish and sprinkle with the panko bread crumbs and grana padanocheese. Bake for 15 min until golden brown. 

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5 Prep crudités

Meanwhile, peel the carrot. Slice the carrot, cucumber and pepper into crudités. 

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6 Serve

Allow the macaroni and cheese to cool for 5 min before serving alongside the crudités. 

Tips for fussy eaters

We can't think of a way to make this family classic any more child friendly!

Pro tip

Save some for the next day - the portion's generous and leftovers heat up nicely!

This one's got comfort food written all over it!

Cooking Time: 30 min

Cals 1185 · Prot 57 · Carbs 119 · Fat 53

Ingredients

Number of people

Mac

Salt 1 Tsp
Macaroni pasta 250 Grams
Salted butter 20 Grams
All purpose flour 10 Grams
Dijon mustard 6 Grams
Smoked paprika powder 2 Grams
Garlic powder 4 Grams
Onion powder 4 Grams
Vegetable stock cube 1 Piece
Full fat milk 200 ML
Gruyere cheese 60 Grams
Sour cream 60 Grams
Grated mozzarella 60 Grams
Grated cheddar cheese orange 60 Grams
Black pepper 1 Tsp
Panko bread crumbs 10 Grams
Grana padano, grated 60 Grams

Crudites

Carrot 1 Piece
Cucumber 1 Piece
Red bell pepper 1 Piece

This one's got comfort food written all over it!

Cooking Time: 30 min

Cals 1185 · Prot 57 · Carbs 119 · Fat 53

Instructions

photo

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.

photo

2 Make sauce

Meanwhile, heat the butter over a medium heat in a large pot. Once melted, add the flour, Dijon, a pinch of smoked paprika, the garlic powder, onion powder and vegetable stock cube. Stir for 1 min. Gradually whisk in the milk and simmer for 3-4 min, stirring, until thickened. Meanwhile, grate the gruyere

photo

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

photo

4 Bake

Add the drained macaroni to the sauce and toss. Transfer the macaroni and sauce to a baking dish and sprinkle with the panko bread crumbs and grana padanocheese. Bake for 15 min until golden brown. 

photo

5 Prep crudités

Meanwhile, peel the carrot. Slice the carrot, cucumber and pepper into crudités. 

photo

6 Serve

Allow the macaroni and cheese to cool for 5 min before serving alongside the crudités. 

Tips for fussy eaters

We can't think of a way to make this family classic any more child friendly!

Pro tip

Save some for the next day - the portion's generous and leftovers heat up nicely!

Ingredients

Number of people

Mac

Salt 1 Tsp
Macaroni pasta 250 Grams
Salted butter 20 Grams
All purpose flour 10 Grams
Dijon mustard 6 Grams
Smoked paprika powder 2 Grams
Garlic powder 4 Grams
Onion powder 4 Grams
Vegetable stock cube 1 Piece
Full fat milk 200 ML
Gruyere cheese 60 Grams
Sour cream 60 Grams
Grated mozzarella 60 Grams
Grated cheddar cheese orange 60 Grams
Black pepper 1 Tsp
Panko bread crumbs 10 Grams
Grana padano, grated 60 Grams

Crudites

Carrot 1 Piece
Cucumber 1 Piece
Red bell pepper 1 Piece
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