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 1195 · Prot 55 · Carbs 119 · Fat 54

Ingredients

Number of people

Mac

Salt 0.5 Tsp
Macaroni pasta 250 Grams
Salted butter 20 Grams
Plain 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
Whole milk 200 ML
Gruyere 60 Grams
Sour cream 60 Grams
Grated mozzarella 60 Grams
Grated orange cheddar 60 Grams
Black pepper 0.5 Tsp
Panko bread crumbs 10 Grams
Grana padano 60 Grams

Crudites

Carrot 1 Piece
Cucumber 1 Piece
Red pepper 1 Piece

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

Cooking Time: 30 min

Cals 1195 · Prot 55 · Carbs 119 · Fat 54

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 0.5 Tsp
Macaroni pasta 250 Grams
Salted butter 20 Grams
Plain 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
Whole milk 200 ML
Gruyere 60 Grams
Sour cream 60 Grams
Grated mozzarella 60 Grams
Grated orange cheddar 60 Grams
Black pepper 0.5 Tsp
Panko bread crumbs 10 Grams
Grana padano 60 Grams

Crudites

Carrot 1 Piece
Cucumber 1 Piece
Red pepper 1 Piece
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