Truffled Mushroom

Mac and Cheese Bake
We've elevated this classic by adding a drizzle of luxurious truffle oil.
Cals 1143 · Prot 41 · Carbs 140 · Fat 42
Vegetarian
Family-Friendly
Try Hello Chef Now
45 min
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We've elevated this classic by adding a drizzle of luxurious truffle oil.
Cals 1143 · Prot 41 · Carbs 140 · Fat 42
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pasta
Macaroni pasta
250 Grams
Chestnut mushrooms
250 Grams
Garlic cloves
2 Piece
Parmesan
60 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Salted butter
20 Grams
Plain flour
20 Grams
Whole milk
400 ML
Vegetable stock cube
1 Piece
Grated mozzarella
90 Grams
Onion powder
2 Grams
Truffle oil
15 ML
Panko bread crumbs
60 Grams
Black pepper
0.5 Tsp
Rocket salad
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Rocket
40 Grams
Cherry tomatoes
150 Grams
White balsamic vinegar
15 ML

Tips for fussy eaters

Leave out the truffle oil if it's not a favourite!

Pro tip

Make the sauce up to 12 hours in advance.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Boil macaroni

Preheat the oven grill to 200°C. Bring a large pot of salted water to the boil. Once boiling, add the macaroni and cook for 7-8 min until 'al dente'. Drain.
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2 Prep

Meanwhile, clean the mushrooms with a cloth, knife or brush (don't wash them with water) and quarter. Peel and mince the garlic. Grate the Parmesan
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3 Start sauce

Heat a pot over a medium heat with a drizzle of oil. Add the mushrooms and garlic with a pinch of salt and fry for 6 min. Transfer to a plate. Return the pot to the heat with the butter and flour. Cook stirring for 1 min or until a paste has formed. Gradually whisk in the milk and stock cube and cook for 5 min or until thickened. 
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4 Bake

Add in half of the Parmesan and grated mozzarellaonion powdermushroomsmacaroni and truffle oil to the thickened sauce. Mix. Pour into a baking dish. Combine the Parmesanpanko crumbs, pepper and a pinch of salt in a bowl. Top the macaroni with the panko mix. Grill under the broiler for 5 min or until starting to brown.
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5 Prep salad

Meanwhile, wash the rocket. Halve the cherry tomatoes. Whisk the olive oil and balsamic vinegar with the salt and pepper - this is your dressing
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6 Serve

Allow the macaroni bake to cool for 5 min before serving. Toss the rocket and cherry tomatoes in the dressing and serve on the side.

Tips for fussy eaters

Leave out the truffle oil if it's not a favourite!

Pro tip

Make the sauce up to 12 hours in advance.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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