Truffled Mushroom

Mac And Cheese Bake

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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.

We've elevated this classic by adding a drizzle of luxurious truffle oil.

Cooking Time: 45 min

Cals 1143 · Prot 41 · Carbs 140 · Fat 42

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

We've elevated this classic by adding a drizzle of luxurious truffle oil.

Cooking Time: 45 min

Cals 1143 · Prot 41 · Carbs 140 · Fat 42

Instructions

photo

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.

photo

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

photo

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. 

photo

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.

photo

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

photo

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.

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
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