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 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.
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.
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 stockcube and cook for 5 min or until thickened.
Add in half of the Parmesan and gratedmozzarella, onionpowder, mushrooms, macaroni and truffle oil to the thickened sauce. Mix. Pour into a baking dish. Combine the Parmesan, pankocrumbs, 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.
5 Prep salad
Meanwhile, wash the rocket. Halve the cherrytomatoes. Whisk the oliveoil and balsamicvinegar with the salt and pepper - this is your dressing.
Allow the macaronibake to cool for 5 min before serving. Toss the rocket and cherrytomatoes in the dressing and serve on the side.